Vegan Zucchini Fritters

  • Gluten Free Recipe
  • Vegan Recipe
  • Vegetarian Recipe

Serves: 2-3 
Time: 30 minutes

TIP:  Store leftovers in the fridge and microwave to heat for lunch the next day. YUM!

Recipe and photo by @nourished_and_vibrant


  • 4 medium-sized zucchini, grated
  • 2 x 'flax eggs' (2 Tbsp ground flaxseed with 6 Tbsp water)
  • 2 Tbsp Anathoth Farm Farmstyle Pickle
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • black pepper
  • handful chopped chives
  • 3 Tbsp coconut flour
  • 2 Tbsp olive oil


  1. Grate zucchini then place in a muslin bag or a tea towel over a bowl. Sprinkle with salt and let rest for 5 minutes. 
  2. While waiting, make flax eggs by placing ground flax meal and water in a bowl, stirring then leaving for 3 minutes to congeal.
  3. Squeeze excess water from the zucchini (this is the key to avoid soggy fritters).
  4. Place drained zucchini in a large bowl and add flax eggs and pickle. Mix well. 
  5. Add onion and garlic powder, salt, pepper, chives and then lastly coconut flour. Stir to combine.
  6. Heat a griddle or fry pan, then add 2 Tbsp olive oil.
  7. Take 2 heaped tablespoons of mixture and form a pattie with wet hands. Place formed patties onto the griddle and cook for 3 minutes each side until golden brown.
  8. Serve immediately with a generous dollop of Farmstyle Pickle and another sprinkle of chopped chives.