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Vegan Oil-free Zucchini Fritters

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These Vegan Oil-free Zucchini Fritters are not only oil-free, but baked, not fried and also gluten-free and just 8 easy ingredients and topped with a Creamy Lemon Pepper Sauce!

VEGAN OIL-FREE ZUCCHINI FRITTERS

Finally! You can eat a vegan corn zucchini fritter without oil or frying them. There are a bazillion zucchini cake or fritter recipes online, but they all have oil in them or are fried in oil. Guess what? You don’t need oil to make a delicious recipe!

I debated on calling these zucchini burgers, because they bake up and form a really similar burger texture. I would totally slap 2 of these beauties in between 2 buns and call my life complete.

In fact, this is one of my favorite recipes I’ve ever created. Maybe it’s because zucchini is my favorite veggie or maybe it’s the wonderful combo of sweet corn combined with zucchini. Maybe it’s the amazing spices of garlic and onion and smoky paprika that enhance these little cakes. OR, maybe it’s the out-of-this-world creamy lemon pepper sauce. Ok. It’s all of the above! Did I sell you on these yet?

HOW TO MAKE VEGAN ZUCCHINI FRITTERS

To make these amazing vegan oil-free zucchini fritters, you need just 7 easy basic ingredients.

  • zucchini
  • corn
  • almond butter
  • oat flour
  • onion powder
  • garlic powder
  • smoked paprika

Only veggie you have to fool with is shredding the zucchini, which takes all of 5 minutes. Then mix everything up in a bowl as pictured below, form patties, chill them and then bake. SO easy.

I love easy recipes, don’t you?

These are not only oil-free, but also gluten-free with a wonderful crispy exterior. Baking them long enough on each side helps them crisp to perfection and also allows the veggies to really soften and cook through. This provides so much flavor. Frying them cooks them too fast and doesn’t really allow the zucchini to cook through.

Almond butter is another secret to these delicious cakes. The almond butter deepens the flavor of these, helps bind the patties and also helps them to crisp up.

Just because I’m so good to you guys, I’m sharing 2 recipes with you today. While these zucchini cakes are incredibly delicious on their own, if you are a person who loves to put sauce on everything, then you will love this Creamy Lemon Pepper Sauce.

The combo of lemon and pepper is a classic and adding it to a creamy base and a touch of onion powder made this sauce a new favorite. It would honestly be delicious on most anything.

I hope you love these Vegan Oil-free Zucchini Fritters as much as I did!

Vegan Oil-Free Corn Zucchini Fritters

Brandi Doming
These Vegan Oil-free Zucchini Fritters are not only oil-free, but baked, not fried and also gluten-free and just 8 easy ingredients and topped with a Creamy Lemon Pepper Sauce! 
4.94 from 58 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
chill 30 mins
Total Time 55 mins
Course Dinner
Cuisine American, Vegan
Yields 4 patties

Ingredients

  • 2 small zucchinis, shredded (274g is the weight BEFORE ringing out excess water, you will need 2 1/2 cups loosely filled of the shredded zucchini)
  • 2/3 cup (90g) corn
  • 3 tablespoons (48g) creamy almond butter
  • 1/2 cup (64g) gluten-free oat flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

CREAMY LEMON PEPPER SAUCE

  • 1/2 heaping cup (80g) raw cashews (cooked in boiling water for 10 minutes or soak overnight if you don't have a high-powered blender like a Vitamix. Drain, rinse and proceed.)
  • 2 tablespoons (30g) fresh lemon juice
  • 6-8 tablespoons water
  • 1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon ground black pepper
  • 1/4 teaspoon fine sea salt
  • I use this scale.

Instructions
 

  • First you will need to shred your zucchini and weigh 274 grams. Make sure you are using the larger wholes on your grater and not the tiny holes. Refer to photo above, but basically use the 1/4 inch size holes on your grater. You want them in the shredded strips, not the super fine grated. After shredding, loosely fill 2 1/2 cups to accurately measure.
  • Place your shredded zucchini into a strainer and place a couple of paper towels on top and press down really hard squeezing out all the excess water beneath the strainer. Then wrap the zucchini in a papertowel and squeeze out any more. You don't need to obsess over every drop, just get most of the water out so the cakes cook up and aren't too watery. Place the dried zucchini into a large bowl.
  • Add the corn and almond butter.
  • In a separate small bowl, combine the oat flour (make sure it is finely ground into a powder if making your own), garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed.
  • Add the dry mixture to the zucchini mixture and stir for a good couple of minutes until it all comes together. It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. It will seem like they won't hold, but trust me, they bake up and become much more firm.
  • Divide into 4 sections and form balls and then flatten out into little patties about 1/2 inch thick. Place onto parchment paper and chill in the fridge for 30 minutes to firm up some.
  • Once the time is almost up, preheat the oven to 400 degrees and line a sheet pan with parchment paper. Bake the patties for 25 minutes, carefully flip them over with a spatula (they will be tender but should flip easily) and bake for another 10-15 minutes depending on how crispy you want them. They should be a very golden brown color. Let cool about 10 minutes before serving.
  • While they are baking, prepare the creamy lemon pepper sauce!

FOR THE SAUCE

  • If you do not have a high powered blender like a Vitamix, then you will need to soak the cashews overnight in a bowl of water to really soften them, otherwise the sauce will be gritty. I repeat, your sauce will be gritty if you do not have a Vitamix or soak them. Drain and rinse and add them to a blender. I believe a food processor will work better than a standard blender if you don't have a Vitamix.
  • Add the cashews, lemon juice, water, onion powder, pepper and salt. Blend until completely smooth. You will need to scrape the sides a couple of times during blending. Taste and adjust spices if necessary. I thought it was perfect as is. It has a nice balance of lemon and black pepper flavor. Feel free to make it extra spicy if you like. This sauce also makes a great salad dressing!
  • The sauce will thicken the longer it sits and especially after being stored in the fridge. Just thin out with a tiny amount of water if desired.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan zucchini fritters, oil-free vegan zucchini fritters, gluten-free vegan zucchini fritters

 

Filed Under: Appetizers, Gluten Free, Main Dishes, Nut Free Tagged With: Cakes, Corn, Dairy free, Easy, Fritters, Gluten-free, healthy, Low fat, Oil free, Recipes, Smoky, vegan, vegetarian, Zucchini

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Comments

  1. Erin A.

    September 20, 2019 at 3:03 am

    5 stars
    Hello! Sauce is great! Looking for nutrition info…is that available in the cookbook? I cant locate the book (for under $59) online –which means it must be popular! Thanks so much!!

    Reply
    • brandi.doming@yahoo.com

      September 20, 2019 at 3:25 am

      Hi, no this recipe is just on my blog, not in my cookbook. However, the Lemon cream sauce IS in my book, which has the nutrition. The fritters I do not know the nutrition, but you can always check it with a nutrition calculator online like verywell.com. As far as the book, here is an update I put out a couple of weeks back on Facebook and Instagram. My book sold out and also my publisher merged with another company, so there is major delays in printing another batch. You cannot buy the print book currently, but can buy the kindle version. Here is an update on my cookbook order page: https://thevegan8.com/the-vegan-8-cookbook/

      Reply
  2. Ursula

    September 30, 2019 at 8:45 am

    5 stars
    Hi Brandi
    Since everyone said it’s a good tasting recipe I made a double batch right away.
    Thank you! It’s definitely a repeat for me! I will decrease on the salt for myself next time but I think most people like more salt.
    Tried to make my own almond butter in the vitamix but it wouldn’t quite liquify but I added the almond mush just as it was and it still worked for me. I didn’t want to add extra oil like it said on the vitamix recipe for almond butter.

    Reply
    • brandi.doming@yahoo.com

      September 30, 2019 at 7:27 pm

      Great Ursula! Yes, reduce salt next time, if you prefer. Oh, as far as nut butters go, I never have success in a Vitamix, a food processor works much better. Here is my guide: https://thevegan8.com/how-to-make-homemade-roasted-almond-butter/

      Reply
  3. Barbara Thomas

    October 18, 2019 at 3:41 am

    5 stars
    OHHHH, THESE ARE FABULOUS! Both the fritters and Lemon Pepper Sauce!
    I see this was posted a couple years ago, but I just found these recipes by looking at a new recipe which lead to another recipe link which lead to another recipe link, etc. 😁 This is definitely one of my families favorites!! Have already told several people about this recipe.
    Thank you! You are an amazing and inspirational cook 👩‍🍳!

    Reply
  4. Peggy

    February 1, 2020 at 6:38 am

    5 stars
    These were the top rated item on our plates tonight and for the last several days. LOVE the texture and the flavors were incredible. The lemon pepper sauce is delightful. We will be making these again! I tripled the recipe and will be testing a few in the freezer . So happy I found this. Thanks Brandi for another wonderful meal!

    Reply
  5. Carrie

    February 22, 2020 at 5:26 pm

    5 stars
    These were amazing. I had them leftover this morning with scrambled tofu and vegan pepper jack scooped on a patty and WOW! Next time I make them I think I’ll season them like sausage so they are a breakfast food. I can think of a million uses for this recipe. LOVED IT!!!

    Reply
    • brandi.doming@yahoo.com

      February 22, 2020 at 7:11 pm

      Omg that all sounds so amazing!! Great idea! So glad you loved them!

      Reply
  6. Sarah

    March 8, 2020 at 4:24 pm

    Can I substitute garbanzo flour for oat flour? Thank you! So excited to try these, they look amazing!!!!

    Reply
    • brandi.doming@yahoo.com

      March 8, 2020 at 9:14 pm

      Hi Sarah, I have never used garbanzo flour so I have no idea if it would work well here or not! You can always try it, but I can’t guarantee results!

      Reply
  7. Carolyn

    April 17, 2020 at 12:53 pm

    5 stars
    A FANTASTIC recipe!!! Cooked for Greek Easter for the family who are fasting – i’m vegan but them going off foods which at the moment includes oil – is something they don’t find easy. I think they will want to be fasting all the time to get me to cook your great recipe!. Was tempted to add herbs but on reading all the reviews just decided to follow both the patties and sauce receipt both of which were perfect (just reduced the salt in patties). I couldn’t believe that they bound so well. Will definitely be making them again and checking out more across your site. Thank you!!

    Reply
    • brandi.doming@yahoo.com

      April 17, 2020 at 8:49 pm

      That is amazing to hear Carolyn, thank you so much for the amazing review!

      Reply
  8. Elisabeth

    April 27, 2020 at 9:51 am

    Want to try these but don’t have any almond butter (or any any other suitable nut butters) in the house. Do you think tahini would be a good substitute? I have some walnuts… I supposed I could use my food processor to make walnut butter, but tahini would be so much easier

    Reply
    • brandi.doming@yahoo.com

      April 27, 2020 at 11:02 pm

      Hi Elisabeth, tahini is very bitter, and while I love tahini, not so sure that would taste great in these since almond butter is on the sweeter side. Walnut butter might be better. It will definitely taste a bit different than almond butter though.

      Reply
  9. JS

    April 28, 2020 at 6:22 am

    5 stars
    so yummy! served with salsa. I think next time I’ll try substituting some bean puree for some of the almond butter to try and reduce some fat content.

    Reply
    • brandi.doming@yahoo.com

      May 25, 2020 at 8:26 pm

      Awesome to hear, yay!

      Reply
  10. Laura

    May 25, 2020 at 11:47 pm

    Is there anything I could substitute for the corn? Thank you!

    Reply
    • brandi.doming@yahoo.com

      May 26, 2020 at 2:26 am

      The corn adds some much needed sweetness to balance the overall flavor, so you could try finely diced carrot instead. Not sure how it will compare, but you can try that!

      Reply
  11. Judy Skaer

    June 5, 2020 at 4:50 am

    5 stars
    I made this tonight and they were awesome. I was looking for something new to make that was summery and these were perfect. Even my carnivore college student liked them – will def be a regular this summer. BTW – first time I used one of your recipes and can’t wait to try the pizza this weekend. Love no oil!

    Reply
    • brandi.doming@yahoo.com

      June 17, 2020 at 12:47 am

      Yay, really thrilled to hear that!

      Reply
  12. Jean

    June 5, 2020 at 8:35 pm

    5 stars
    I’m addicted to these! I swap white bean puree for the almond butter to make them fat free. I like to make them thin and bake in the air fryer, no flipping needed.

    Reply
    • brandi.doming@yahoo.com

      June 17, 2020 at 12:56 am

      SO happy you love these Jean, thank you for the feedback!

      Reply
  13. Susan

    June 7, 2020 at 10:23 pm

    5 stars
    I made these today. It was easier than I first thought. Delish!
    I did not make the sauce. Instead, I made my fav vegan avocado ranch sauce and served with sliced fresh tomatoes over a bed of lettuce. Yum! I will definitely make this again.

    Reply
    • brandi.doming@yahoo.com

      June 8, 2020 at 9:40 pm

      So awesome to hear, thank you Susan!

      Reply
  14. Pat Voss

    July 5, 2020 at 6:42 pm

    5 stars
    Hi Brandi, You are a flavor genius! I made these 3 nights ago and we’re having them again tonight. (Our garden has given us an abundance of zucchini.) My zucchini was a little wetter so added extra oat flour, otherwise exactly as you wrote it. Today, I graded the zucchini ahead of time and will make the sauce in advance too so I’m not scrambling around and dinner time. Today we will take the first ear of corn from the garden so these may or may not have fresh corn. Thank you for your creativity and deliciousness!

    Reply
    • brandi.doming@yahoo.com

      July 8, 2020 at 11:55 pm

      Aww so very kind Pat, I’m so happy to hear how much you loved these!! Thank you for your kind words!

      Reply
      • Lisa

        June 20, 2022 at 3:21 pm

        Hi Brandi,
        Thanks for your fabulous recipes. I haven’t tried these yet but will soon. Do you see any issues with using all purpose flour instead of oat flour?
        All the best.

        Reply
  15. Maureen

    July 13, 2020 at 2:18 am

    5 stars
    These get so crunchy and are a big hit!! Thanks again for the recipes!!

    Reply
    • brandi.doming@yahoo.com

      July 13, 2020 at 6:41 am

      So thrilled you loved these Quizeen!

      Reply
  16. Miriam

    July 16, 2020 at 2:51 am

    I came to your web site because I saw the delicious recipe for the zucchini fritters I have just started a veggie diet with no oil and I can’t wait to try your recipe. Thank you for your wonderful ideas!

    Reply
    • brandi.doming@yahoo.com

      July 16, 2020 at 5:17 am

      Thank you Miriam!!

      Reply
  17. Suzanne

    July 17, 2020 at 1:56 am

    5 stars
    HOLY. CRAP. This was SO DELICIOUS! I used a combination of cashew butter and tahini since that’s what I had on hand, and I made 5 instead of 4. I made up the sauce but didn’t even use it – they didn’t need it! My zucchini plant is producing SO many zucchini’s this summer so I’ll definitely be making this again! Thank you for the awesome recipe!!!

    Reply
    • brandi.doming@yahoo.com

      July 17, 2020 at 8:41 pm

      Yay, really happy to hear that Suzanne!!

      Reply
  18. Maureen

    July 28, 2020 at 2:13 am

    I made these for my family tonight and they were perfect!! I also made the lemon pepper sauce and it was delicious as well. Thank you for a great recipe!!!

    Reply
  19. Nena

    August 11, 2020 at 8:18 pm

    5 stars
    Amazing! Made this twice the first day just because it was delicious and couldn’t get enough. My kids loved it too. Two days later making a double batch. Your recipes are incredible.

    Reply
    • brandi.doming@yahoo.com

      August 11, 2020 at 11:56 pm

      Yay, awesome to hear Nena!

      Reply
  20. Daniel

    August 17, 2020 at 2:05 am

    5 stars
    Well Brandi, I finally did it, my neighbor gave me a very large zucchini from their garden and I made a double batch of your fritters. All I can say is OH MY GOSH they were unbelievable. I would not change a thing. The fritters held together so well and came out crispy on the outside and perfect(not mushy) on the inside. Thank you so much for your hard work and expertise, my daughter and now have awesome leftovers for lunch tomorrow!😀

    Reply
  21. Amber

    September 11, 2020 at 1:37 am

    5 stars
    I loved this! Such a unique flavor! My kids didn’t care for it, I’ll totally make it again for myself!

    Reply
  22. Linda

    October 2, 2020 at 10:53 pm

    Could I make these into patties and freeze, Then bake them another day?

    Reply
    • brandi.doming@yahoo.com

      October 3, 2020 at 6:46 am

      Hi Linda, I have never tried this so I’m not sure but I would think it would be better to bake them first and then freeze them.

      Reply
  23. Carol Irving

    October 18, 2020 at 5:35 pm

    5 stars
    I have made these and frozen with success!

    I have been making many versions of the zucchini fritters all summer and have come up with a great work around! I smear the whole thing onto parchment lined pan, keeping it rather thin, and then bake at 400 for 20 mins. Take out of oven cut into squares with pizza cutter, flip them and put back in the oven for another 10 to 15 mins. Results are very crispy! I like them with applesauce.

    Reply
  24. Maria B.

    December 13, 2020 at 2:06 am

    5 stars
    Oh, MY! These fritters with the creamy, delectable, tasty, and perfectly-accented lemon pepper sauce are soooooooooo delicious!! However did you come with such a complementary recipe? This recipe will become a family favorite. Thank you so very much for sharing your culinary talent. I really appreciate it.

    Reply
  25. Connie

    December 25, 2020 at 8:54 pm

    5 stars
    Made these last night. Followed recipe almost exactly except only had slightly crunchy almond butter (worked perfect) and used Italian seasoning instead of smoked paprika (worked well). Made the sauce too. We loved it—perfect and will make again and again. Thank you!

    Reply
  26. Peggy

    January 21, 2021 at 9:29 pm

    5 stars
    TIP: Purchase a nut milk bag to squeeze the excess liquid from the zucchini.
    We love this recipe but I hated the juicing of the zucchini. Hubby purchased a nut milk bag and it works like a charm! Even better, he “squeezes” the grated zuke, making this recipe so easy to make. We purchased a large one because I typically triple this recipe and freeze the extra baked fritters.

    Reply
    • Courtney

      March 9, 2021 at 11:36 pm

      very helpful!

      Reply
  27. Nicole

    March 26, 2021 at 6:08 pm

    My new fav, these are so delicious! I’m already planning a second batch this weekend, although I did find the garlic and onion powder a little much so I will start with 1tsp of each. Thanks for the recipe!

    Reply
    • brandi.doming@yahoo.com

      March 26, 2021 at 6:49 pm

      So glad you loved them! Sure, feel free to reduce if your prefer a milder flavor!

      Reply
  28. Tracey James

    September 11, 2021 at 1:54 am

    Hi Brandi, firstly thank you for all your great work and your sharing.
    Is there a possible substitute for the corn?

    Reply
    • brandi.doming@yahoo.com

      September 11, 2021 at 4:58 am

      Hi Tracey! Yes you could do tiny pieces of carrots, that would probably be yummy!

      Reply
  29. Debbie Gladstone

    November 13, 2021 at 6:06 am

    Can I make with spelt flout instead of oat?

    Reply
    • brandi.doming@yahoo.com

      November 21, 2021 at 4:16 am

      Hi! Sorry I missed this! You can try it certainly! I think they should still be good!

      Reply
  30. Karin

    November 21, 2021 at 1:01 am

    5 stars
    LOVE these! I’ve made them three times and made the sauce/dressing at least 5 times. Tomorrow I’m going to quadruple the recipe and freeze most. I take what I need out of the freezer the night before and heat in my toaster oven for about 7 minutes on 375ish. I’ve also taken out enough for a few days. They taste perfect heated up in the toaster oven. The sauce is sooooo good. I sometimes add a bit more lemon juice because I really like the taste of lemon. I use the sauce for a wonderful salad dressing and on top of my vegan pizzas and power bowls. Sooo good.

    Thank you for sharing this delicious recipe!!!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2021 at 4:15 am

      This is wonderful to hear Karin!! Thank you!

      Reply
  31. SARA

    June 19, 2022 at 9:19 pm

    5 stars
    This was absolutely delicious. I doubled based on so many good reviews and because it felt like just one serving – so glad I did. The sauce is also amazing, but I am looking forward to using it in baked greens. I want to do these fritters with your pizza sauce next time!

    Reply
    • brandi.doming@yahoo.com

      June 20, 2022 at 9:28 am

      Yay, so happy to hear this Sara!!

      Reply
  32. Sue

    August 13, 2022 at 7:17 pm

    Love this recipe. The almond butter gave it a full flavor and did not overwhelm the zucchini and corn. No leftovers from this first batch!

    Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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