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 pumpkin recipes. I'm sure you do to.
If canned pumpkin puree is a staple in your pantry, I might have one more wonderful recipe to use it up.
Enter my healthy vegan pumpkin fritters. 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.
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
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- 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.
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.
Pumpkin Fritters With Zucchini
- 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.
- 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.
Did you make this recipe? Leave me a comment below and rate it.