Zucchini Corn Fritters with Herby Yogurt Sauce

These Ukrainian-inspired vegan zucchini fritters are a delicious way to use up zucchini! Made with chickpea flour batter, they are both egg-free and gluten-free.

One of my mom’s signature summer recipes* are these little summer squash pancakes. A humble mixture of grated squash (yellow or green), eggs, and flour, they’re rustic, pleasantly greasy, and simultaneously savory and sweet. We used to eat them topped with garlicky sour cream and they were just the greatest.

(*Along with eggplant “caviar” and kompot, of course.)

This summer, while brainstorming recipes to showcase summer squash, I remembered this special treat. I decided to make an egg-free – as well as gluten-free – version, so that as many of you can enjoy them as possible.

Instead of eggs, these vegan zucchini fritters are held together with a chickpea flour batter (just like these classic veggie patties). I added some fresh corn to the mix because zucchini and corn work fabulously together. And instead of sour cream, I serve these with a garlicky yogurt herb sauce, which performs the same function of providing a cooling, creamy contrast.

Key Ingredients + Substitutions

• Zucchini: You can use green or yellow summer squash.
• Corn: Fresh corn works best here. If you can’t find any, substitute with really well drained canned corn. (Avoid frozen corn because it’ll add more moisture to the batter, which you don’t want.)
• Scallions: These will go into both the batter and the yogurt sauce.
• Chickpea Flour: Made from ground dried chickpeas, this is a high-protein, gluten-free flour (a.k.a. “garbanzo bean flour”). Most stores carry Bob’s Red Mill brand. 
• Cornstarch: Absorbs moisture in the batter and helps the fritters not stick to the pan.
• Yogurt: The sauce for these fritters is quite versatile and can be seasoned to taste. You can use vegan or dairy yogurt, or even vegan or conventional sour cream.
• Herbs: For the sauce, use whatever fresh herbs you already have, be it cilantro, basil, dill, parsley, and/or mint.

How to Make Vegan Zucchini Fritters (Step-by-Step Photos)

Find the complete instructions with ingredient amounts in the printable recipe card below.

Step 1: Grate and Salt the Zucchini

Grate the zucchini on a box grater, or in a food processor fitted with the shredding disc (much faster and easier!). Transfer to a mesh strainer set over a large bowl and sprinkle with salt. Gently toss with your hands and set aside for 15 minutes.

Why? Salt draws out moisture from vegetables. In this case, this step prevents the zucchini fritters from turning out soggy. Do not skip it!

Step 2: Squeeze Out Liquid

Transfer the zucchini to a nut milk bag, cheesecloth, or a very thin clean kitchen towel. Summon your inner Hulk and squeeze out as much liquid as humanly possible over the sink. When you’re done, the zucchini will have shrunk to about a quarter of its original volume.

Step 3: Prep the Corn

Cut the kernels off the cob by placing the corn flat on a cutting board, securing it with your non-dominant hand (keeping your fingertips out of the way), and cutting the kernels off by running a sharp chef’s knife down the cob.

Step 4: Combine the Vegetables

In a large bowl, combine the zucchini, corn, and scallions.

Step 5: Prep the Batter

In a separate bowl, whisk together the chickpea flour batter, making sure to whisk well to eliminate any clumps.

Step 6: Finish the Fritter Mixture

Pour the batter into the vegetables and fold until everything is evenly incorporated.

Step 7: Pan-Fry the Fritters + Make the Sauce

Heat a large non-stick skillet over medium heat and portion out the fritters. Cook undisturbed until the underside is nicely browned and the fritters release easily with a spatula, about 5 minutes. Then flip and brown the other side.

Meanwhile, combine all the sauce ingredients in a bowl and season to taste.

Step 8: Serve the Fritters

Serve hot or warm, alongside the yogurt sauce.

Pro Tips for the Best Vegan Zucchini Fritters

• Squeeze out as much moisture as possible. This will prevent soggy fritters.
• Don’t skimp on the oil. Having an even layer of oil in the pan will help the fritters brown properly and prevent them from sticking.
• Be patient. The fritters will release from the pan after they’ve formed a nice crust, so cook them undisturbed until you’re able to flip them easily. Do not try to pry them off the pan because you’ll risk breaking them.

Serving + Storage Info

These vegan zucchini fritters/pancakes are best served right away, while they’re still hot from the pan. But they’re also great served warm or at room temperature.

Store leftovers in an airtight container in the fridge and eat within 3 days. Reheat thoroughly in the microwave before serving.

More Zucchini Recipes to Try

• Lemon Zucchini Pasta with Chickpeas
• Tofu Zucchini Curry
• Pan-Fried Zucchini with Caper Relish
• Zucchini Poke Bowl

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe