Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium zucchini (about 1.5 lb / 680 g), grated
- 1 teaspoon fine sea salt, divided
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh dill
- 2 green onions, sliced
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (25 g) panko breadcrumbs
- 1/4 teaspoon baking powder
- 1/4 teaspoon black pepper
- 2–3 tablespoons olive oil (for brushing)
- 1 cup (240 ml) unsweetened plain vegan yogurt
- 1/2 cup (70 g) grated cucumber, squeezed dry
- 1 small garlic clove, grated
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil (optional, for sauce)
Do This
- 1. Grate zucchini, toss with 1/2 teaspoon salt, let drain 10–15 minutes in a colander, then squeeze very dry.
- 2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it. Mix ground flaxseed and water; let thicken 5–10 minutes.
- 3. In a bowl, combine flax mixture, drained zucchini, garlic, dill, green onions, flour, panko, baking powder, remaining 1/2 teaspoon salt, and pepper.
- 4. Scoop heaping tablespoons of batter onto the tray (about 12 mounds) and flatten into 1/2-inch thick patties. Brush tops lightly with oil.
- 5. Bake 12–14 minutes, flip, brush again with oil, and bake 8–10 minutes more until golden and crisp at the edges.
- 6. While fritters bake, stir together vegan yogurt, grated cucumber, garlic, lemon juice, dill, olive oil (optional), salt, and pepper.
- 7. Serve warm fritters with generous dollops of the tangy yogurt-cucumber sauce and extra dill and lemon wedges.
Why You’ll Love This Recipe
- All the crisp, savory goodness of zucchini fritters without deep frying.
- Fresh dill, garlic, and a cool yogurt-cucumber sauce make every bite bright and flavorful.
- Completely vegan and easy to adapt to gluten-free diets.
- Perfect as a light dinner, lunch, or crowd-pleasing appetizer.
Grocery List
- Produce: Zucchini, garlic, fresh dill, cucumber, green onions, lemon
- Dairy (vegan): Unsweetened plain vegan yogurt
- Pantry: Olive oil, ground flaxseed, all-purpose flour, panko breadcrumbs, baking powder, fine sea salt, black pepper
Full Ingredients
For the baked zucchini fritters
- 4 medium zucchini (about 1.5 lb / 680 g), ends trimmed
- 1 teaspoon fine sea salt, divided use (plus a pinch more to taste)
- 2 tablespoons ground flaxseed (flax meal)
- 6 tablespoons water (for the flax “eggs”)
- 2 cloves garlic, finely minced or grated
- 3 tablespoons finely chopped fresh dill, plus extra for garnish
- 2 green onions, thinly sliced (white and light green parts)
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (25 g) panko breadcrumbs
- 1/4 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 2–3 tablespoons olive oil, for brushing the pan and fritters
For the tangy vegan yogurt-cucumber sauce
- 1 cup (240 ml) unsweetened plain vegan yogurt
- 1/2 cup (70 g) finely grated cucumber, excess moisture squeezed out
- 1 small garlic clove, finely grated
- 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon), plus extra lemon wedges for serving
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon extra-virgin olive oil (optional, for richness and shine)
- 1/4 teaspoon fine sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper
Optional for serving
- Extra chopped fresh dill
- Lemon wedges
- Fresh cucumber slices or a simple green salad
- Flaky sea salt and extra black pepper
Step-by-Step Instructions
Step 1: Prep and drain the zucchini
Grate the zucchini on the large holes of a box grater or using the shredding disk of a food processor. You should have about 4–5 cups of loosely packed shreds. Place the grated zucchini in a colander set over the sink or a large bowl and toss with 1/2 teaspoon of the salt. Let it sit for 10–15 minutes to draw out excess moisture.
After resting, use your hands to squeeze out as much liquid as possible, working with a small handful at a time. For an extra-thorough job, wrap the zucchini in a clean kitchen towel or cheesecloth and twist firmly over the sink. The drier the zucchini, the crisper your baked fritters will be. You should end up with about 2 1/2 to 3 cups of well-drained zucchini.
Step 2: Make the flax “eggs” and preheat the oven
While the zucchini is draining, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Lightly brush or spray the parchment with a thin layer of olive oil so the fritters crisp up and release easily.
In a large mixing bowl, stir together the ground flaxseed and 6 tablespoons of water. Let this mixture sit for 5–10 minutes, until it thickens and becomes slightly gel-like. This acts as an egg replacement and helps bind the fritters without using any animal products.
Step 3: Mix the fritter batter
Add the squeezed, drained zucchini to the bowl with the flax mixture. Stir in the minced garlic, chopped dill, and sliced green onions. Sprinkle the flour, panko breadcrumbs, baking powder, remaining 1/2 teaspoon salt, and black pepper evenly over the top.
Use a spatula or fork to gently mix everything together until you have a thick, cohesive batter. It should hold together when you press a spoonful into your palm. If it feels very wet or loose, add an extra tablespoon or two of panko or flour until it firms up. If it seems too dry and crumbly, splash in a teaspoon or two of water.
Step 4: Shape and arrange the fritters
Using a heaping tablespoon or a small cookie scoop, portion the mixture into 12 mounds on the prepared baking sheet, spacing them slightly apart. Each portion should be about 2 heaping tablespoons of batter.
With lightly oiled fingers or the back of a spoon, flatten each mound into a patty about 1/2 inch thick and 2 1/2 to 3 inches wide. Try to keep them roughly the same size so they bake evenly. Brush or spray the tops of the fritters lightly with olive oil to encourage browning and crisp edges.
Step 5: Bake until golden and crisp
Place the baking sheet on the middle rack and bake for 12–14 minutes, until the bottoms are golden and the fritters are starting to set. Carefully flip each fritter with a thin spatula. Brush or spray the tops with a little more olive oil.
Return to the oven and bake for another 8–10 minutes, or until both sides are nicely browned and the fritters feel firm around the edges. For even more color and crispness, you can switch to the broil setting for the final 1–2 minutes, watching closely so they do not burn. Remove from the oven and let the fritters rest on the tray for 5 minutes to set.
Step 6: Make the tangy vegan yogurt-cucumber sauce
While the fritters bake, prepare the sauce. In a medium bowl, combine the vegan yogurt, grated and squeezed cucumber, grated garlic, lemon juice, chopped dill, olive oil (if using), salt, and pepper. Whisk until smooth and creamy.
Taste and adjust the seasoning: add more lemon juice for extra tang, more dill for herby freshness, or a pinch more salt as needed. Refrigerate the sauce until you are ready to serve; it will thicken slightly as it chills and the flavors will meld.
Step 7: Serve and garnish
Transfer the warm zucchini fritters to a serving platter. Give the yogurt-cucumber sauce a quick stir, then spoon it into a small bowl. Drizzle the top of the sauce with a little olive oil and sprinkle with a pinch of chopped dill and black pepper for a pretty finish.
Serve the fritters with generous dollops of sauce, extra dill scattered over the top, and lemon wedges on the side for squeezing. Add a few cucumber slices or a simple green salad to round out the plate. Enjoy them hot from the oven for maximum crispness.
Pro Tips
- Squeeze thoroughly: The single biggest secret to crisp baked fritters is getting the zucchini as dry as possible. Do not rush the squeezing step.
- Adjust the batter texture: If the mixture feels loose, add a tablespoon of panko or flour at a time until it holds together. If it is crumbly, add a teaspoon or two of water.
- Use a hot oven: Baking at 425°F (220°C) helps mimic the crisp edges you would normally get from pan-frying. If using a convection oven, reduce to 400°F (205°C) and start checking a bit earlier.
- Size matters: Keep fritters on the smaller side and do not make them too thick. Thinner patties crisp better and cook through more evenly.
- Reheat the right way: To revive leftovers, reheat in a hot oven or air fryer rather than the microwave, which softens the coating.
Variations
- Gluten-free version: Replace the all-purpose flour with a gluten-free all-purpose blend or chickpea flour, and use gluten-free breadcrumbs or finely ground rolled oats instead of panko.
- Spicy herb fritters: Add 1/4–1/2 teaspoon red pepper flakes or a finely chopped fresh chili to the batter, and swap some of the dill for fresh parsley or mint for a different herbal profile.
- Pan-fried option: For extra-crispy edges, you can shallow-fry the patties in a skillet with a thin layer of oil over medium heat, about 3–4 minutes per side, until deeply golden. Drain on paper towels before serving with the same yogurt-cucumber sauce.
Storage & Make-Ahead
Cool leftover fritters completely, then store them in an airtight container in the refrigerator for up to 4 days, layering with parchment paper to prevent sticking. Reheat on a baking sheet in a 400°F (200°C) oven or in an air fryer for 6–8 minutes, until warmed through and crisp again. You can also freeze the baked fritters in a single layer on a tray, then transfer them to a freezer bag or container for up to 2 months; reheat from frozen, adding a few extra minutes to the baking time.
The yogurt-cucumber sauce keeps well in the fridge for 2–3 days, though it may thicken slightly as it sits; stir in a splash of water or lemon juice to loosen it if needed. For best texture, grate and drain the zucchini up to 1 day ahead and store it refrigerated, then mix the batter and bake just before serving.
Nutrition (per serving)
Approximate values per serving (1/4 of the batch, including sauce): about 260 calories, 6 g protein, 20 g fat, 17 g carbohydrates, 3 g fiber, and 480 mg sodium. Actual values will vary based on the specific brand of vegan yogurt, flour, and oil used.
