top of page
Search

Vegan Zucchini Fritters with Mint Yoghurt Dip

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Zucchini Fritters

These crispy vegan zucchini fritters are your new go-to for a quick, comforting bite. With tender shredded zucchini (courgette), a lightly spiced batter, and a golden crust from pan-frying, they’re as satisfying as they are simple. Dip them into a cooling mint yoghurt sauce and you've got a balanced snack or side that’s light, fresh, and full of flavour. Like many great Vegan recipes and lacto vegetarian recipes, this one skips the eggs and dairy without compromising on taste or texture. It's also one of those vegan-friendly dishes that manages to tick all the boxes—crunchy, creamy, herby, and perfectly seasoned.


Inspired by the kind of comforting food you might whip up when you have a few courgettes hanging around, this recipe takes a humble vegetable and turns it into something a little bit special. It’s ideal for spring and summer gatherings, light vegan lunches, or those “what to serve vegan guests” moments when you need something fast, delicious, and universally loved. If you’re searching for Vegan recipes to impress or want to build a repertoire of easy vegan appetisers, this dish should absolutely be on your list. Plus, it’s one of those versatile Vegan recipes that even non-vegans will love. With minimal effort and wholesome ingredients, it’s also great for those on the lookout for healthy plant-based snacks, vegan lunch ideas, quick dairy-free bites, or budget-friendly vegan meals that still feel indulgent.

Recipe:

Serves: 4


Preparation time: 15 minutes

Cooking time: 20 minutes

Total time 35 minutes


Ingredients:

For the fritters:

  • 2 medium courgettes (zucchini), grated

  • 1/2 tsp salt

  • 1 small red onion, finely chopped

  • 2 green chillies, finely chopped (optional)

  • 1 tbsp fresh coriander, chopped

  • 1/2 tsp cumin seeds

  • 1/2 tsp ground turmeric

  • 1/2 tsp garam masala

  • 1/4 tsp chilli powder

  • 100g gram flour (chickpea flour)

  • Water as needed (approx. 4–5 tbsp)

  • Oil for shallow frying


For the mint yoghurt dip:

  • 150g vegan plain yoghurt (coconut or soy-based)

  • 1 small garlic clove, minced

  • 2 tbsp fresh mint, finely chopped

  • 1 tbsp fresh coriander, finely chopped

  • Juice of 1/2 lime

  • Salt to taste




Method:

  1. Place the grated courgettes in a bowl with the salt. Let them sit for 10 minutes to draw out the water. Wrap the courgettes in a clean tea towel or muslin cloth and squeeze firmly to remove as much liquid as possible.


  2. Add the chopped onion, green chillies (if using), coriander, cumin seeds, turmeric, garam masala, and chilli powder to the drained courgette. Mix until well combined.


  3. Stir in the gram flour, then gradually add just enough water to create a thick, cohesive batter that holds its shape when spooned. You want it sticky, not sloppy.


  4. Heat a generous layer of oil in a large frying pan over medium heat. Once hot, drop in heaped tablespoons of the mixture, flattening slightly with a spoon.


  5. Cook for 3–4 minutes per side until golden brown and crisp. Don’t overcrowd the pan—fry in batches if needed. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.


  6. For an air fryer version: Lightly spray the fritters with oil and place in a single layer in the air fryer basket. Cook at 200°C for 12–15 minutes, flipping halfway through until golden and crispy.


  7. For a baked version: Preheat the oven to 200°C (180°C fan). Place the fritters on a lined baking tray, spray lightly with oil, and bake for 20–25 minutes, flipping halfway, until crisp and cooked through.


  8. For the dip, stir together the vegan yoghurt, garlic, mint, coriander, lime juice, and salt. Taste and adjust the seasoning as needed.


  9. Serve the fritters warm with a generous dollop of mint yoghurt dip on the side.



Additional Tips:

  • Want even more flavour? Add a handful of chopped spinach or a pinch of crushed fennel seeds.


  • Make ahead: Fritters can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.


  • Serve with: Fresh salad, pickled onions, or a spicy dipping sauce.

Allergy information / alternatives:

  • Gluten-free: Naturally gluten-free with gram flour.


  • Nut-free: No nuts used in this recipe.


  • Soy-free: Use coconut-based yoghurt instead of soy.



Nutritional Information (per serving):

  • Calories: ~290 kcal

  • Protein: ~9g

  • Fat: ~16g

  • Carbohydrates: ~24g

  • Sugar: ~4g

  • Salt: ~1g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.











bottom of page