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Vegan Oil-Free Zucchini & Carrot Fritters

Vegan Zucchini & Carrot Fritters

Vegan, oil-free, and perfectly crispy on the outside and moist on the inside.
4.56 from 9 votes
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Course: Appetizer, Main Course
Cuisine: American
Diet: Vegan
Prep Time: 25 minutes
Cook Time: 40 minutes
removing water from zucchini: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Fritters
Calories: 75kcal
Author: Linda & Alex
Cost: $8


  • 1 food processor or box grater
  • 1 sharp knife
  • 1 large mixing bowl
  • 1 baking sheet
  • 1 Oven


  • 1 large zucchini Approximately 3 cups – finely shredded
  • 3 large carrots Approximately 3 cups – peeled and finely shredded
  • 2 teaspoons of finely ground sea salt
  • 1 large red onion – finely chopped
  • ¼ cup of fresh sage leaves packed in the cup and then minced
  • 2 tablespoons of ground flax seed + 6 tablespoons of water (flax eggs)
  • 1 and ¾ cup of stone ground flour or all-purpose flour
  • 1 teaspoon of finely ground sea salt
  • 1 teaspoon of ground black pepper
  • 1 lemon


  • Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent the fritters from sticking.
  • Shred the zucchini and carrots and place on a bed of paper towels and sprinkle the two tablespoons of salt evenly over the top, then rub the salt throughout. Let sit for twenty minutes until the zucchini and carrots release their water. Squeeze with paper towels to absorb the water.
  • In a small bowl mix the flax and water until well combined and let sit. These are the flax eggs.
  • In a large mixing bowl combine the zucchini, carrots, onion, sage, flax eggs, flour, one teaspoon of salt, and pepper. Stir until it turns into a sticky ball. Scoop a quarter cup of batter and use your hands to form patties. Place on the baking sheet and squeeze the lemon juice evenly over the top of each patty. Bake for approximately 15 to 20 minutes, checking every ten minutes, until they’re golden brown. Flip, squeeze lemon juice on top of each patty, and bake until golden brown. Remove from oven and let sit for 5 minutes.
  • Enjoy!


Make sure to squeeze all of the excess water from the zucchini or it won't stick and stay together. 
Store covered in the refrigerator for up to 4 days. 
Freeze in a freezer safe container for up to 2 months. Reheat in the oven to crisp up.
The Nutrition Facts are an estimate only.


Serving: 60g | Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2623IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
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