These vegan Pumpkin And Zucchini Fritters are super easy, ready in just 30 minutes and perfect for autumn lunch or dinner. Your family will love these savory patties.
In fall I can't get enough of squash recipes. In grocery stores there are so many winter squashes to choose from: pumpkin, butternut squash, acorn squash.
Lately I've been loving Stuffed Acorn Squash or Pumpkin Risotto. They make a perfect entree. For a dessert - there's nothing better than a slice of Pumpkin Pull-Apart Bread.
Today I'm sharing another fall inspired recipe that is bound to become your favorite.
If canned pumpkin puree is a staple in your pantry, these vegan pumpkin fritters are wonderful to use it up.
They're savory, perfectly delicious as they are, however there's one ingredient that makes them even better.
You guessed it, right? It's zucchini.
Zucchini add an extra nutrition, texture and of course, delicious taste.
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Here's Why This Recipe Works
- pumpkins carry an impressive nutritional profile and zucchinis are a wonderful source of multiple antioxidants. Yes, please!
- zucchini in this recipe also acts as a mediator and it cuts through the sweetness of pumpkin, making these eggless pumpkin fritters simply the best;
- the recipe is so easy to make. Everything is ready in just 30 minutes, perfect for the weeknight dinner
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredients Notes
- pumpkin puree. Make sure not to use pumpkin pie puree. It contains spices suitable only for sweet pumpkin recipes
- flax seeds. Used as an egg or binding agent. You can also use chia seeds
- avocado oil. You don't necessarily have to use avocado oil. Olive oil is also a great choice. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure.
1. The first step in making these pumpkin fritters is making the vegan "egg". In a small bowl combine flax seeds and water. Give it a stir and set aside for 10 minutes. You can either use ground flax seeds or whole seeds.
2. Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini.
Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.
3. Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well.
Add flour, baking powder and salt and mix again and your batter is smooth.
Please note, if your zucchini are on the smaller size, you can add slightly less flour, maybe 2-3 tablespoon less. The batter should not be too dense.
4. Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the vegan fritters are golden brown. Serve immediately.
COOK's TIP
These pumpkin patties quickly absorb oil during frying, so I recommend adding additional few tablespoons of olive oil after each batch.
Frequently Asked Questions
Yes, GF flour can be used instead of All-purpose flour.
Pumpkin fritters should be served immediately while they're still hot. They're delicious with some vegan sour cream and vegetable salad.
Alternatively, you can serve these with some creamy fall soups like my Butternut Squash Soup.
If you have the leftovers, store them in the airtight container in the fridge for no more than 2 days.
Related Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of a recipe, please check out my Vegan Pumpkin Zucchini Fritters web-story.
Recipe
Pumpkin Fritters With Zucchini
Ingredients
- 1 c pumpkin puree
- 2 zucchini
- 1 tablespoon flax seeds whole or ground
- ½ medium onion grated on small holes of a box grater
- ⅔ c all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoon olive oil you might need to use more oil during frying
Instructions
- Start making these vegan pumpkin fritters by preparing vegan "egg". In a small bowl combine flax seeds and 2 tablespoon of water. Give it a stir and set aside for 10 minutes.
- Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini. Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.
- Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well. Add flour, baking powder and salt and mix again and your batter is smooth.
- Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the fritters are golden brown. Serve immediately with a dollop of sour cream.
Notes
Nutrition
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Shelley says
Can you freeze these fritters? I am overrun with zucchini at the moment and these sound delicious.
I grow pumpkins and winter squash, so make my own pumpkin purée. I do this as tin pumkin purée is difficult for me to get and is awfully expensive when I can find it (usually in specialty online stores around American Thanksgiving time). So I freeze some and I can some, depending on how well the season was. And I look forward to making these fritters this week.
I love Grace’s suggestion too and think sage and a bit of chilli or smoked paprika powder would work well together. Even a bit of nutmeg as it goes so well with pumpkin too.n
Iryna says
Hi Shelley. This is so nice that you're growing pumpkins and squashes. There's nothing like a homegrown produce.
I haven't tried to freeze these fritters, but I believe you can certainly do so. Once the fritters are cooked and cooled, place them in a single layer on a lined baking sheet or cutting board. Place in a freezer for a few hours or until the fritters are solid. After that you can transfer them to a freezer safe bag and freeze for about 3 months.
Grace says
Love the base of this recipe. I used grated celery instead of zucchini and chickpea flour. Sage, cinnamon and rosemary were added for flavor. Delicious!
Iryna says
Grace, thank you for your comment and a 5-star rating! I'm happy you liked this recipe! The addition of sage, cinnamon and rosemary sounds like a great idea.