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+ servings
5 from 1 vote

Maya Sozer's Vegan Zucchini Fritters

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 -3 servings


  • 3 medium zucchini
  • Salt and freshly ground black pepper
  • ¼ cup 16 g fresh parsley, chopped
  • ¼ cup 15 g fresh dill, chopped
  • 4 green onions chopped
  • 1 clove garlic minced
  • Zest of 1/2 lemon
  • 2 tbsp 24 g hemp seeds (optional)
  • 1/2 cup 65 g whole wheat flour
  • 2 tbsp 16 g cornstarch
  • 1 tsp 5 g baking powder
  • 2 tbsp 28 ml olive oil


  • Grate the zucchini into a bowl, toss with salt and wait for 10 minutes. Squeeze the zucchini with your hands to get the excess liquid out and place in a dry bowl. Add the herbs, onion, garlic, lemon zest and hemp seeds.
  • In a small bowl, mix the flour, cornstarch and baking powder with salt and pepper to taste (there is already salt in the zucchini, so don’t add a lot here). Combine with the zucchini mixture.
  • In a pan, heat the olive oil over medium-low heat. Put 2 tablespoons (28 ml) of the zucchini batter in the pan and spread into a circle. Make sure it is not too thick, so that it can cook thoroughly. Cook on both sides for about 3 minutes per side and continue until all the batter is cooked.