These gluten-free vegan Zucchini Fritters are delightfully crispy and an absolute cinch to make, perfect for pairing with your favourite dipping sauces and toppings! Serve them as a side, make them a light main dish, or fry them up for a fun party appetizer!
Along with Zucchini Muffins and Zucchini Bread , zucchini fritters are one of the classic ways to use up an over-abundance of everyone’s favourite summer squash. But traditional zucchini fritters use eggs and all-purpose flour for binding, which means they’re a no-go for vegans and anyone who needs to avoid gluten. But good news, friends—making gluten-free vegan zucchini fritters is easy as can be! A sticky flax egg and coconut flour help hold the fritters together while they’re pan-fried to crispy perfection.
These Zucchini Fritters Are the Crispy Side You Need in Your Life
I think “crispy” might just be one of my favourite words when it comes to food. I just can’t resist and these zucchini fritters deliver LOTS of crispy goodness in every bite. Let’s talk about why you’ll want to add this recipe to your collection.
- Quick to make . These gluten-free vegan zucchini fritters come together in under 30 minutes. Easy peasy!
- Endless serving options . Fritters are perfect for piling high with all kinds of toppings like heirloom tomatoes, fresh herbs, Cashew Cream … so many possibilities.
- Awesome for every meal . Literally! You can pair them with Fluffy Tofu Scramble for breakfast, serve them as a lunch with Pineapple Salsa , add them to your party snack table with a fun sauce for dipping, or use them as a dinner side dish with something like Vegan Chicken .
Notes on Ingredients
You don’t need much to make this recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax eggs – Learn how to make a flax egg .
- Zucchini – Smaller zucchini is best, as it has more flavour and fewer large seeds.
- Garlic powder – This allows you to add lots of garlicky flavour without having to crush a bunch of garlic cloves!
- Sea salt and black pepper
- Parsley – Feel free to substitute another fresh herb that’s in season or that you have on hand. Chives are quite good in this recipe!
- Coconut flour
- Coconut or olive oil – Or another cooking oil you like or have on hand.
- Lime wedges – For a finishing squeeze to brighten up the flavour.
What Is the Best Way to Grate Zucchini?
The best way to grate zucchini is to use a box grater. Simply place the zucchini against the large, flat holes of the grater and gently move it back and forth against the blades until all the flesh has been grated.
You can also use a food processor fitted with a grating blade if you prefer. Some food processors do this better than others; if yours tends to grate foods into bits, you’re better off with the box grater.
How to Make Gluten-Free Vegan Zucchini Fritters
Once you grate the zucchini, it’s smooth sailing from there on out! The rest of the recipe comes together quickly.
Salt and drain the zucchini.
- Salt the zucchini. Transfer the grated zucchini to a cheesecloth or kitchen towel, then place this in a colander in your sink. Sprinkle the zucchini with salt and let this sit for 10 minutes; the salt will help pull the moisture from the zucchini.
- Drain. Use the cheesecloth or towel to squeeze as much liquid from the zucchini as possible.
- Make the fritter mixture. Add the zucchini to a mixing bowl and stir in the remaining ingredients until just combined.
Shape the fritters.
- Form the fritters. Form balls with 2 tablespoons of batter; flatten them slightly on a plate or baking sheet. You should have about 10 fritters.
- Cook. Heat the oil in a pan set over high heat. Add the zucchini fritters, leaving some space between each, and cook each side for about 4 minutes, or until they’re golden brown.
- Serve. Plate the fritters and serve as desired. Check out the serving suggestions below!
Tips for Success
Here are some additional tips to make sure you get perfect, crispy gluten-free vegan zucchini fritters.
- Get as much water out as you can. The zucchini should be as dry as possible; zucchini holds a lot of liquid and that moisture will keep your fritters from frying up crispy.
- Aim for a thick batter. If it’s too runny, add more coconut flour. A thick batter will help your fritters hold together.
- Make sure your pan is hot before adding the fritters. This will allow them to achieve that perfect golden crust.
- Don’t overcrowd your pan. It’s better to cook the fritters in batches than crowd them in the pan, which will result in soggy fritters.
Variations and Topping Ideas
There are so many fun ways to switch up this recipe for vegan zucchini fritters! Here are some of my favourites:
- Try adding some vegan cheese or nutritional yeast for a cheesy flavour.
- Add sliced green onions to the fritter mixture, or use them as a garnish.
- Spice it up with some cayenne pepper or hot sauce.
- Make them into burgers instead of fritters by dividing the mixture into four larger patties.
- Use them as a base for a Vegan Caprese topping.
- Swap the zucchini for yellow squash or another summer squash variety.
- Spoon Vegan Sour Cream or Black Bean Avocado and Corn Salad on top.
- Top with Tzatziki , Tofu Feta , and dill for Greek vibes (pictured here).
How to Store and Reheat Leftovers
- Refrigerator : These zucchini fritters can be stored in an airtight container in the refrigerator for up to a week.
- Freezer : The fritters can also be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight before reheating.
- To reheat : I recommend reheating in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
More Crispy Recipes to Try
- Air Fryer Shoestring Fries
- Crispy Beet Chips
- Perfectly Crispy Breakfast Potatoes
- Crispy Homemade Falafel
Ingredients
- 2 flax eggs , 2 tablespoons flax seeds ( 14 g) + 6 tablespoons water ( 90 mL), whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini , + 1 teaspoon salt ( 480 g zucchini + 6 g salt)
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon sea salt , 1.5 g
- 1 handful parsley , chopped
- ½ teaspoon ground black pepper , 1 g
- ¼ cup coconut flour , ( 30 g) + more if needed or ½ cup regular all purpose flour ( 60 g)
- 2 tablespoons coconut oil , or olive oil ( 30 g)
- lime wedges , to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don’t burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
These gluten-free vegan Zucchini Fritters are delightfully crispy and an absolute cinch to make, perfect for pairing with your favourite dipping sauces and toppings! Serve them as a side, make them a light main dish, or fry them up for a fun party appetizer!
Along with Zucchini Muffins and Zucchini Bread , zucchini fritters are one of the classic ways to use up an over-abundance of everyone’s favourite summer squash. But traditional zucchini fritters use eggs and all-purpose flour for binding, which means they’re a no-go for vegans and anyone who needs to avoid gluten. But good news, friends—making gluten-free vegan zucchini fritters is easy as can be! A sticky flax egg and coconut flour help hold the fritters together while they’re pan-fried to crispy perfection.
These Zucchini Fritters Are the Crispy Side You Need in Your Life
I think “crispy” might just be one of my favourite words when it comes to food. I just can’t resist and these zucchini fritters deliver LOTS of crispy goodness in every bite. Let’s talk about why you’ll want to add this recipe to your collection.
- Quick to make . These gluten-free vegan zucchini fritters come together in under 30 minutes. Easy peasy!
- Endless serving options . Fritters are perfect for piling high with all kinds of toppings like heirloom tomatoes, fresh herbs, Cashew Cream … so many possibilities.
- Awesome for every meal . Literally! You can pair them with Fluffy Tofu Scramble for breakfast, serve them as a lunch with Pineapple Salsa , add them to your party snack table with a fun sauce for dipping, or use them as a dinner side dish with something like Vegan Chicken .
Notes on Ingredients
You don’t need much to make this recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax eggs – Learn how to make a flax egg .
- Zucchini – Smaller zucchini is best, as it has more flavour and fewer large seeds.
- Garlic powder – This allows you to add lots of garlicky flavour without having to crush a bunch of garlic cloves!
- Sea salt and black pepper
- Parsley – Feel free to substitute another fresh herb that’s in season or that you have on hand. Chives are quite good in this recipe!
- Coconut flour
- Coconut or olive oil – Or another cooking oil you like or have on hand.
- Lime wedges – For a finishing squeeze to brighten up the flavour.
What Is the Best Way to Grate Zucchini?
The best way to grate zucchini is to use a box grater. Simply place the zucchini against the large, flat holes of the grater and gently move it back and forth against the blades until all the flesh has been grated.
You can also use a food processor fitted with a grating blade if you prefer. Some food processors do this better than others; if yours tends to grate foods into bits, you’re better off with the box grater.
How to Make Gluten-Free Vegan Zucchini Fritters
Once you grate the zucchini, it’s smooth sailing from there on out! The rest of the recipe comes together quickly.
Salt and drain the zucchini.
- Salt the zucchini. Transfer the grated zucchini to a cheesecloth or kitchen towel, then place this in a colander in your sink. Sprinkle the zucchini with salt and let this sit for 10 minutes; the salt will help pull the moisture from the zucchini.
- Drain. Use the cheesecloth or towel to squeeze as much liquid from the zucchini as possible.
- Make the fritter mixture. Add the zucchini to a mixing bowl and stir in the remaining ingredients until just combined.
Shape the fritters.
- Form the fritters. Form balls with 2 tablespoons of batter; flatten them slightly on a plate or baking sheet. You should have about 10 fritters.
- Cook. Heat the oil in a pan set over high heat. Add the zucchini fritters, leaving some space between each, and cook each side for about 4 minutes, or until they’re golden brown.
- Serve. Plate the fritters and serve as desired. Check out the serving suggestions below!
Tips for Success
Here are some additional tips to make sure you get perfect, crispy gluten-free vegan zucchini fritters.
- Get as much water out as you can. The zucchini should be as dry as possible; zucchini holds a lot of liquid and that moisture will keep your fritters from frying up crispy.
- Aim for a thick batter. If it’s too runny, add more coconut flour. A thick batter will help your fritters hold together.
- Make sure your pan is hot before adding the fritters. This will allow them to achieve that perfect golden crust.
- Don’t overcrowd your pan. It’s better to cook the fritters in batches than crowd them in the pan, which will result in soggy fritters.
Variations and Topping Ideas
There are so many fun ways to switch up this recipe for vegan zucchini fritters! Here are some of my favourites:
- Try adding some vegan cheese or nutritional yeast for a cheesy flavour.
- Add sliced green onions to the fritter mixture, or use them as a garnish.
- Spice it up with some cayenne pepper or hot sauce.
- Make them into burgers instead of fritters by dividing the mixture into four larger patties.
- Use them as a base for a Vegan Caprese topping.
- Swap the zucchini for yellow squash or another summer squash variety.
- Spoon Vegan Sour Cream or Black Bean Avocado and Corn Salad on top.
- Top with Tzatziki , Tofu Feta , and dill for Greek vibes (pictured here).
How to Store and Reheat Leftovers
- Refrigerator : These zucchini fritters can be stored in an airtight container in the refrigerator for up to a week.
- Freezer : The fritters can also be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight before reheating.
- To reheat : I recommend reheating in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
More Crispy Recipes to Try
- Air Fryer Shoestring Fries
- Crispy Beet Chips
- Perfectly Crispy Breakfast Potatoes
- Crispy Homemade Falafel
Ingredients
- 2 flax eggs , 2 tablespoons flax seeds ( 14 g) + 6 tablespoons water ( 90 mL), whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini , + 1 teaspoon salt ( 480 g zucchini + 6 g salt)
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon sea salt , 1.5 g
- 1 handful parsley , chopped
- ½ teaspoon ground black pepper , 1 g
- ¼ cup coconut flour , ( 30 g) + more if needed or ½ cup regular all purpose flour ( 60 g)
- 2 tablespoons coconut oil , or olive oil ( 30 g)
- lime wedges , to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don’t burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
These gluten-free vegan Zucchini Fritters are delightfully crispy and an absolute cinch to make, perfect for pairing with your favourite dipping sauces and toppings! Serve them as a side, make them a light main dish, or fry them up for a fun party appetizer!
Along with Zucchini Muffins and Zucchini Bread , zucchini fritters are one of the classic ways to use up an over-abundance of everyone’s favourite summer squash. But traditional zucchini fritters use eggs and all-purpose flour for binding, which means they’re a no-go for vegans and anyone who needs to avoid gluten. But good news, friends—making gluten-free vegan zucchini fritters is easy as can be! A sticky flax egg and coconut flour help hold the fritters together while they’re pan-fried to crispy perfection.
These Zucchini Fritters Are the Crispy Side You Need in Your Life
I think “crispy” might just be one of my favourite words when it comes to food. I just can’t resist and these zucchini fritters deliver LOTS of crispy goodness in every bite. Let’s talk about why you’ll want to add this recipe to your collection.
- Quick to make . These gluten-free vegan zucchini fritters come together in under 30 minutes. Easy peasy!
- Endless serving options . Fritters are perfect for piling high with all kinds of toppings like heirloom tomatoes, fresh herbs, Cashew Cream … so many possibilities.
- Awesome for every meal . Literally! You can pair them with Fluffy Tofu Scramble for breakfast, serve them as a lunch with Pineapple Salsa , add them to your party snack table with a fun sauce for dipping, or use them as a dinner side dish with something like Vegan Chicken .
Notes on Ingredients
You don’t need much to make this recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax eggs – Learn how to make a flax egg .
- Zucchini – Smaller zucchini is best, as it has more flavour and fewer large seeds.
- Garlic powder – This allows you to add lots of garlicky flavour without having to crush a bunch of garlic cloves!
- Sea salt and black pepper
- Parsley – Feel free to substitute another fresh herb that’s in season or that you have on hand. Chives are quite good in this recipe!
- Coconut flour
- Coconut or olive oil – Or another cooking oil you like or have on hand.
- Lime wedges – For a finishing squeeze to brighten up the flavour.
What Is the Best Way to Grate Zucchini?
The best way to grate zucchini is to use a box grater. Simply place the zucchini against the large, flat holes of the grater and gently move it back and forth against the blades until all the flesh has been grated.
You can also use a food processor fitted with a grating blade if you prefer. Some food processors do this better than others; if yours tends to grate foods into bits, you’re better off with the box grater.
How to Make Gluten-Free Vegan Zucchini Fritters
Once you grate the zucchini, it’s smooth sailing from there on out! The rest of the recipe comes together quickly.
Salt and drain the zucchini.
- Salt the zucchini. Transfer the grated zucchini to a cheesecloth or kitchen towel, then place this in a colander in your sink. Sprinkle the zucchini with salt and let this sit for 10 minutes; the salt will help pull the moisture from the zucchini.
- Drain. Use the cheesecloth or towel to squeeze as much liquid from the zucchini as possible.
- Make the fritter mixture. Add the zucchini to a mixing bowl and stir in the remaining ingredients until just combined.
Shape the fritters.
- Form the fritters. Form balls with 2 tablespoons of batter; flatten them slightly on a plate or baking sheet. You should have about 10 fritters.
- Cook. Heat the oil in a pan set over high heat. Add the zucchini fritters, leaving some space between each, and cook each side for about 4 minutes, or until they’re golden brown.
- Serve. Plate the fritters and serve as desired. Check out the serving suggestions below!
Tips for Success
Here are some additional tips to make sure you get perfect, crispy gluten-free vegan zucchini fritters.
- Get as much water out as you can. The zucchini should be as dry as possible; zucchini holds a lot of liquid and that moisture will keep your fritters from frying up crispy.
- Aim for a thick batter. If it’s too runny, add more coconut flour. A thick batter will help your fritters hold together.
- Make sure your pan is hot before adding the fritters. This will allow them to achieve that perfect golden crust.
- Don’t overcrowd your pan. It’s better to cook the fritters in batches than crowd them in the pan, which will result in soggy fritters.
Variations and Topping Ideas
There are so many fun ways to switch up this recipe for vegan zucchini fritters! Here are some of my favourites:
- Try adding some vegan cheese or nutritional yeast for a cheesy flavour.
- Add sliced green onions to the fritter mixture, or use them as a garnish.
- Spice it up with some cayenne pepper or hot sauce.
- Make them into burgers instead of fritters by dividing the mixture into four larger patties.
- Use them as a base for a Vegan Caprese topping.
- Swap the zucchini for yellow squash or another summer squash variety.
- Spoon Vegan Sour Cream or Black Bean Avocado and Corn Salad on top.
- Top with Tzatziki , Tofu Feta , and dill for Greek vibes (pictured here).
How to Store and Reheat Leftovers
- Refrigerator : These zucchini fritters can be stored in an airtight container in the refrigerator for up to a week.
- Freezer : The fritters can also be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight before reheating.
- To reheat : I recommend reheating in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
More Crispy Recipes to Try
- Air Fryer Shoestring Fries
- Crispy Beet Chips
- Perfectly Crispy Breakfast Potatoes
- Crispy Homemade Falafel
Ingredients
- 2 flax eggs , 2 tablespoons flax seeds ( 14 g) + 6 tablespoons water ( 90 mL), whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini , + 1 teaspoon salt ( 480 g zucchini + 6 g salt)
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon sea salt , 1.5 g
- 1 handful parsley , chopped
- ½ teaspoon ground black pepper , 1 g
- ¼ cup coconut flour , ( 30 g) + more if needed or ½ cup regular all purpose flour ( 60 g)
- 2 tablespoons coconut oil , or olive oil ( 30 g)
- lime wedges , to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don’t burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
Gluten-Free Vegan Zucchini Fritters
Ingredients
- 2 flax eggs 2 tablespoons flax seeds ( 14 g) + 6 tablespoons water ( 90 mL), whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini + 1 teaspoon salt ( 480 g zucchini + 6 g salt)
- 1 teaspoon garlic powder 3 g
- ½ teaspoon sea salt 1.5 g
- 1 handful parsley chopped
- ½ teaspoon ground black pepper 1 g
- ¼ cup coconut flour ( 30 g) + more if needed or ½ cup regular all purpose flour ( 60 g)
- 2 tablespoons coconut oil or olive oil ( 30 g)
- lime wedges to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don’t burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
Nutrition
Gluten-Free Vegan Zucchini Fritters https://jessicainthekitchen.com/vegan-zucchini-fritters-gf/ January 20, 2026
If you didn’t believe tofu was capable of magic, Silken Tofu Chocolate Mousse will convince you! Velvety smooth, exceptionally rich, and intensely chocolatey, this easy 5-ingredient vegan dessert is the definition of swoon-worthy.
Over the years, I’ve made a few desserts with tofu, like this Tahô recipe. But if you’re looking for a tofu treat that packs in lots of chocolate goodness, this silken tofu chocolate mousse is IT. It’s indulgent and decadent, and I pinky promise, you’re not going to taste the tofu! (Tofu has a neutral taste and it takes on whatever flavours you add it it!) You could spoon this into parfait glasses for a dessert worthy of a dinner party, but if I’m being honest, I’m more likely just to whip it up for myself to enjoy at the end of a long day!
Why Tofu Makes the Best Vegan Mousse EVER
This mousse blends velvety smooth silken tofu with melted chocolate to create a dessert that’s lush, creamy, and intensely chocolatey!
- 5 simple ingredients . Yes, seriously! And one of the ingredients is salt, which I know you’ve got in your kitchen already.
- Incredibly creamy, rich texture. This tofu mousse sets up beautifully in the fridge, delivering that classic mousse texture, minus the fuss of the traditional version.
- Intense chocolate flavor. Using a high quality dark or semisweet chocolate gives this dessert a deep, rich chocolate flavour that will satisfy any chocolate aficionado!
Notes on Ingredients
Here’s a quick rundown of the ingredients you’ll need for the creamiest, dreamiest silken tofu chocolate mousse. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Silken tofu – Silken tofu is the kind that comes in aseptic boxes, not the kind that’s refrigerated in water.
- Vegan chocolate chips or chopped chocolate – Use good-quality chocolate for best results.
- Pure maple syrup – This balances the bitterness of the chocolate. Agave nectar or Date Syrup are also options.
- Sea salt – To enhance the chocolate flavour. It’s my secret ingredient in Slow Cooker Hot Chocolate too!
- Vanilla extract – Optional, but it’ll add a little extra depth.
How to Make Vegan Chocolate Mousse
It really doesn’t get much easier than this! Here’s what you’ll need to do.
Melt the chocolate.
- Melt the chocolate. Gently melt the chocolate, either in a double-boiler or in the microwave, until it’s smooth when you stir it.
- Blend the mousse base. Blend the silken tofu, maple syrup, salt, and vanilla until creamy.
Combine chocolate and tofu mixture.
- Add the chocolate. Pour in the melted chocolate and blend until silky and everything is well-combined.
- Chill. Spoon into serving dishes and refrigerate until the mixture thickens.
Vegan Chocolate Mousse Variations
Here are a few tweaks you can make to the flavour of this silken tofu mousse.
- Mocha mousse. Add a tablespoon of espresso or strongly brewed coffee.
- Chocolate orange mousse. Add orange zest or orange extract. (Orange juice doesn’t have enough flavour to show up when paired with the dark chocolate.)
- Peppermint chocolate mousse. Add peppermint extract. Start with a small splash, as it can be quite intense!
Topping and Serving Ideas
I like to serve this vegan silken tofu chocolate mousse chilled with Coconut Whipped Cream , fresh berries, shaved chocolate, and a sprinkle of flaky sea salt. It’s also delicious layered into parfaits or as a filling for cakes and tarts.
A few more topping ideas:
- Crushed candy canes
- Hemp hearts for extra protein
- Vegan Meringue
- Chocolate shavings
- Cacao nibs
Proper Storage
Store silken tofu chocolate mousse covered in the refrigerator for up to 4 days. Because the texture of tofu changes when frozen, I do not recommend freezing this recipe.
More Vegan Chocolate Recipes
- Hot Chocolate Cookies
- Vegan Brownies (Chewy and Fudgy)
- Vegan Chocolate Cake
- Chocolate Chia Pudding
Ingredients
- 1 package silken tofu , 12 ounces, 340 g
- 1 cup dark or semisweet vegan chocolate chips (or chopped chocolate) , 6 ounces, 170 g
- 3 tablespoons pure maple syrup , 45 mL
- ⅛ teaspoon sea salt , 0.5 g
- 1 teaspoon vanilla extract , optional – 5 mL
Instructions
- Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending.
- Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
- Spoon the mousse into small ramekins or glasses. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
- Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.
