Zucchini Fritters with Coconut  Dipping Sauce

Zucchini Fritters with Coconut Dipping Sauce

These delicious plant-based zucchini fritters are crispy on the outside and moist on the inside with a perfect savoury flavor. Makes a quick and easy light meal. 

  • Grate about 350g  of zucchini into a mixing bowl. Sprinkle over some salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.

  • Once the squeezed zucchini is in a fresh mixing bowl, add in 1 cup of flour, 1 cup of grated vegan mozzarella (or your preferred cheese), ½  a teaspoon of baking powder, two cloves of crushed garlic, fresh chopped herbs and spices of your choice (coriander, dill, thyme, chilli). It will be very crumbly.

  • Add in about ¼ cup of  melted plant based butter or coconut oil and mix into a thick batter.

  • Preheat the oven to 100°C and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.

  • Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use a scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a scoop just use around a ¼ cup for each fritter. Use your spatula to press it down and flatten. 

  • Depending on the size of your pan you can cook a few at a time. Let it cook for about three minutes and then flip over and repeat. When both sides are nicely browned, transfer the cooked fritters to the baking tray in the warmed oven to stay warm. Add the remaining tablespoon of olive oil to the frying pan and repeat with your next batch.

  • For the coconut lime dipping sauce: mix some coconut yoghurt, chopped coriander, lemon juice and zest, cayenne pepper (optional), salt and pepper to taste.

  • Serve zucchini fritters with a dollop of the coconut dipping sauce and top off with some chopped coriander.


  • Don’t overmix the batter! Doing so develops the gluten in the flour, which results in a less desirable texture.                       

  • Let the batter rest in the fridge before cooking. This will let the gluten in the batter relax, making for a nicer texture once cooked.