How to Make Crispy Zucchini Fritters With Broccoli (Vegan Recipe)

8 servings
30 min

This recipe for crispy zucchini fritters is perfect for breakfast, lunch or dinner. These savory vegetable fritters are vegan and low calorie. They are easy to make and freeze well, so they are perfect for meal prepping. Keep reading to discover how to make vegan zucchini fritters with chickpea flour and get tips for cooking fritters along with serving suggestions.

Each year from mid to late summer, I’m looking for creative ways to use zucchini. Luckily, this summer squash is versatile. These chickpea flour vegan zucchini fritters are perfect for any meal and make delicious vegan zucchini recipes.

Make these delicious, crispy zucchini fritters as a healthy breakfast idea for your family. This vegan recipe for vegetable fritters is made with garden fresh zucchini and broccoli for a nutritious way to start your day. These healthy veggie fritters are perfect for a savory breakfast or brunch. They can also be enjoyed as a healthy snack, lunch or dinner.

They freeze well, so make them while zucchini is in season, then you can pull your eggless zucchini fritters from the freezer for a low calorie dish with zero prep work. I make them on the weekends and save them for busy weeknights when I know I won’t have time to cook.

Tips and Tricks for Cooking Vegetable Fritters

To make the best vegetable fritters with zucchini, follow these cooking tips and tricks:

  • Squeeze out extra water from the shredded zucchini before making this recipe for zucchini fritters.
  • Make sure you use enough oil and use a nonstick pan. The oil should be hot enough so the chickpea flour vegan zucchini fritters sizzle when you place them in the pan.
  • Add more oil between batches as needed. Let it come to temperature before starting the second batch.
  • Flatten these healthy zucchini fritters to ½ inch height. If they are thicker, they may not cook evenly.
  • Try to only flip the vegan zucchini fritters once during cooking.

Get the full nutritional information for this dish along with tips on removing excess water from zucchini, answers to common questions, serving suggestions and more when you visit the original post on how to make zucchini fritters here.

How to Make Crispy Zucchini Fritters With Broccoli (Vegan Recipe)
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 broccoli head, cut into florets
  • 2 Cups shredded zucchini
  • 1 Cup of tofu
  • 1 Cup all-purpose flour
  • 2 Chickpea eggs
  • 2 Garlic cloves, minced
  • 1 Tablespoon olive oil
  • ½ Red onion, diced
  • 2 Tablespoons nutritional yeast
  • ½ Red bell pepper
  • ½ Teaspoon salt
  • Ground pepper to taste

Chop the head of broccoli into florets. Cook broccoli in a steamer until it is fork tender. Then mash it with a fork.
Dice the onion, chop the red bell pepper and mince the garlic into small pieces.
Saute the garlic, onion and pepper in a hot pan over medium heat with a drizzle of olive oil. Cook until the onion is translucent and the pepper is tender.
In a large bowl, combine the sauteed vegetables, mashed broccoli and shredded zucchini. Stir to combine.
In a separate bowl, mash the tofu until it looks like ricotta cheese. Use a stick blender if needed. Add to the broccoli and zucchini mixture.
Make the chickpea egg by whisking 2 tablespoons of chickpea flour and 4 tablespoons of water. Add the salt, ground pepper and nutritional yeast and mix to combine.
Add the chickpea egg to the zucchini mixture and stir well.
Fold in the flour and mix to make a smooth paste.
Heat a skillet and drizzle olive oil in it.
Use your hands to shape the healthy zucchini fritters and flatten them to about ½ inch thick.
Cook over medium heat until golden brown. Then flip and cook the other side until golden brown.
  • To make these eggless zucchini fritters gluten free, substitute the all purpose flour with either almond flour or another gluten free flour of your choice.
  • You can also substitute the chickpea egg with flaxseed egg, if desired.
Rebecca D. Dillon
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