Zucchini Fritters with Tzatziki


500 Vegan Dishes

Published by Sellers Publishing

This image courtesy of Ian Garlick

These gluten-free fritters use both spelt and rice flours. If these are unavailable, use whole wheat, all-purpose, or even buckwheat flour-or a combination of flours.


Carrot Fritters with Tzatziki: Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (there is no need to squeeze the liquid out of the carrots).

Corn Fritters with Tzatziki: Prepare the basic recipe, using 2 cups frozen or canned corn in place of the zucchini (there is no need to squeeze the liquid out of the corn). Use parsley in place of mint.

Parsnip Fritters with Tzatziki: Prepare the basic recipe, replacing zucchini with 2 cups shredded parsnips, which have been blanched in boiling water for 2 minutes, then drained and squeezed dry. Use sage in place of mint.

Zucchini Fritters with Tahini Sauce: Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, ¼ cup tahini, 4 tablespoons lemon juice, ¼ cup soy yogurt, and 1 teaspoon freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.


Cooking MethodPan-frying


Total Timeunder 1 hour

One Pot MealYes

OccasionFamily Get-together

Recipe CourseAppetizer, Hors D'oeuvre, Side Dish

Dietary ConsiderationEgg-free, Kosher, Lactose-free, Peanut Free, Tree Nut Free, Vegan, Vegetarian


Taste and TextureCreamy, Crunchy, Savory


  • 1½ cups soy yogurt
  • 1 tbsp. olive oil
  • ½ cucumber, shredded
  • 1 clove garlic, crushed or minced
  • 1 tsp. chopped fresh dill or ½ tsp. dried dill
  • sea salt and black pepper
  • ½ cup rice flour
  • ½ cup spelt flour
  • 1 tsp. baking powder
  • 1/3 cup quick-cooking oats
  • 2 tbsp. nutritional yeast
  • 2 tbsp. chopped fresh mint or 1 tsp. dried mint
  • 1 tsp. ground coriander
  • 2 medium zucchini, coarsely shredded
  • 3 scallions, finely chopped
  • 1 red chile pepper, finely chopped
  • Sea salt and black pepper
  • ½ cup soy yogurt
  • Canola oil, to fry


  1. In a small bowl, combine all the ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint, and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, adding a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about ¼ cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.


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