Zucchini Fritters with Vegan Sour Cream Sauce

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These egg-free fritters are baked instead of fried.

Zucchini Fritters with Vegan Sour Cream Sauce

If you garden, are a member of a Community Supported Agriculture (CSA) program with a local farm, or shop the farmers market, you know that zucchini season is one of abundance. Once they start to grow, they become prolific. Before you know it, you have more zucchinis than you know what to do with! One of our favorite ways to use zucchinis is to make fritters, but zucchini fritters are often fried in unhealthy oil. Not to mention that they use eggs as a binder, making them vegetarian but not vegan-friendly.

Our Zucchini Fritters with Vegan Sour Cream Sauce changes everything. Our egg-free recipe uses flax seeds instead of eggs, and it’s baked in the oven using zero oil. The best news: It tastes every bit as good as your grandmother’s fritter recipe!

The Key to Making The Best Fritters

Our Zucchini Fritters make the perfect starter for your plant-based meal!

Right about now, you may be thinking that it’s impossible to make crispy fritters without fryer oil. Well, we’re here to prove you wrong! It is possible, but it does require some careful attention along the way to keep the fritters from falling apart.

The number one, most important thing you need to do to create successful baked Zucchini Fritters is to remove the excess moisture before forming the fritters. It all starts by lining a strainer with cheesecloth or a clean towel. Then, add the grated zucchini and onions to the strainer and sprinkle the mixture with salt. The salt not only seasons the zucchini, but it also coaxes out excess water. Let the veggies sit for ten minutes before moving on to the next step.

Now, this part is very important: Grab onto the cheesecloth or towel and twist it closed. Then wring it out, removing all the water that didn’t drip through the strainer. Now that the zucchini is as dry as possible, you can combine it with the remaining ingredients and bake up the best fritters you’ve ever had!

Using Flax Seeds Instead of Eggs

These zucchini fritters are delicious but the vegan sour cream elevates this recipe to the next level!

Believe it or not, flax seeds make a fantastic substitution for eggs. Simply combine one tablespoon of ground flax meal with three tablespoons of water. Let the mixture sit for 10 to 15 minutes, until it’s nice and thick. Then, mix it into your favorite baked good recipe or use it as an egg-free binder for recipes like meatless burgers and fritters. It’s as easy as that!

How to Make Dairy-Free Sour Cream

Try this plant-based-friendly sour cream, or use regular sour cream or plain Greek yogurt.

If you’re running short on time, you can certainly use store-bought vegan sour cream. You could even use dairy-free yogurt in a pinch. But we highly recommend making this homemade dairy-free sour cream recipe.

We make it by covering 1-1/2 cups of raw cashews with water and letting them soak for at least six hours (or overnight). After draining the cashews, we combine them with 2/3 cup water, 2 tablespoons apple cider vinegar, 2 tablespoons freshly squeezed lemon juice, and 1/2 teaspoon salt. Blend the mixture in a high-powered blender (like the Vitamix). The cashews completely transform, becoming soft, smooth, and creamy.

We only use half of the dairy-free sour cream recipe for our Zucchini Fritters, so feel free to set aside the remaining sour cream. It’s good for up to a week, and it’s easy to use: make salad dressings, bake it into biscuits, or use it as a topping for baked potatoes and enchiladas.

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Zucchini Fritters with Vegan Sour Cream Sauce

Our plant-based zucchini fritters are baked instead of fried, which drastically cuts down on calories, but preserves the crispy texture and savory flavors!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6
Serving Size 2 fritters
Course Appetizer, Snack
Cuisine Universal


Sour Cream Sauce

  • 1/2 cup homemade vegan sour cream (or store-bought)
  • 1/4 teaspoon lemon zest
  • 1 tablespoon dill fresh, chopped
  • 1 tablespoon chives fresh, minced
  • kosher salt and pepper to taste


  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 pound zucchini coarsely grated
  • 1 yellow onion small, coarsely grated
  • 1 teaspoon salt
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon garlic powder
  • fresh parsley, dill, or chives, chopped, for garnish


Sour Cream Sauce

  • To make the sour cream sauce, combine the ingredients in a small bowl. Cover and store in the refrigerator until ready to use.


  • To make the fritters, preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. If you don’t have two baking sheets, you can bake the fritters in two batches.
  • In a small bowl, mix together the ground flax seed and water. Set aside.
  • Line a large strainer with a clean dish cloth or cheesecloth. Place the grated zucchini and onion into the strainer and sprinkle the mixture with salt. Toss to coat and let it sit for 10 minutes to coax the water out of the zucchini.
  • Gather the ends of the cloth and squeeze out the excess water, twisting the cloth to remove as much water as possible. The fritters will fall apart as they bake if they contain too much moisture.
  • Place the grated zucchini mixture into a large bowl. Add the flax seed mixture, flour, and garlic powder and mix until well combined.
  • Using a 1/4 measuring cup, scoop the batter and create 6 mounds on each baking sheet. Use the back of a spoon to flatten the mounds into round shapes.
  • Place the fritters on the prepared baking sheet and bake for 10 to 15 minutes, until the fritter becomes lightly golden-brown. Gently flip the fritter using a spatula and continue to bake for an additional 10 to 15 minutes.
  • Serve the fritters with the fresh chopped herbs and a dollop of the sour cream sauce.

Nutrition Information

Serving: 2fritters | Calories: 121kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg |
SmartPoints (Freestyle): 4
Keywords Plant-Based, Vegan

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

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