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    Home » Recipes » Main Course

    High Protein Vegan Zucchini Fritters

    Published on August 9, 2021. Last updated on July 18, 2022 by Gina Marie 2 Comments

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    With added quinoa and white beans, theses Vegan Zucchini Fritters are high protein, filling, and can be eaten as an appetizer or main course!

    zucchini fritters stacked on top of each other topped with yogurt and green onions

    This is the perfect recipe for all of those large zucchinis in your garden!

    Of course here at Vegan With Curves, we have to make them protein packed and high calorie! It is a perfect recipe for your healthy vegan weight gain goals!

    What to Serve with Zucchini Fritters

    Unlike traditional zucchini fritters, each fritter has 12 grams of protein because of the added white beans and quinoa! They make a great main course to go with:

    • Cucumber Chickpea Tomato Salad
    • large green salad
    • topped with vegan sour cream
    • serve with unsweetened vegan yogurt

    How to Make Vegan Zucchini Fritters?

    *Please read the detailed and printable recipe card below for full ingredients and instructions.

    6 grid photo making zucchini fritters

    Substitution, Cook, and Storage Tips:

    • This recipe uses white beans but you can substitute with chickpeas if you desire.
    • If you do not like quinoa, omit it. Just make a note it will be lower in protein.
    • This recipe will last in the refrigerator for 4 to 5 days and can last in the freezer for up to 2 months.
    2 zucchini fritters on a plate topped with yogurt and green onions

    More Zucchini Recipes

    • Plant Based Soup
    • King Oyster Mushroom Soup

    WANT MORE? Subscribe to my NEWSLETTER  and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.

    zucchini fritters stacked on top of each other topped with yogurt and green onions

    High Protein Vegan Zucchini Fritters

    With added quinoa and white beans, theses Vegan Zucchini Fritters are high protein, filling, and can be eaten as an appetizer or main course!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Vegan
    Keyword: vegan zucchini fritters
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 fritters
    Calories: 287kcal
    Author: Gina Marie

    Ingredients

    • 3½ cup grated zucchini (measured/weighed before squeezing out water)
    • 1 teaspoon sea salt
    • 2 green onions, chopped
    • ¼ cup nutritional yeast
    • 1 cup cooked quinoa
    • 1 15 ounce canned navy white beans, drained, rinsed, and smashed (or 1½ cup/25 g prepared navy white beans)
    • ¼ cup chickpea flour
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • salt and pepper to taste
    • 2-3 tablespoons olive oil (for frying)
    US Customary - Metric

    Instructions

    • Grate the zucchini and then add it to a mixing bowl. Add sea salt, mix in, and leave for 10 minutes. This is to help release the excess water from the zucchini. Add zucchini a cheese cloth and use your hands to squeeze the zucchini and draining off the excess water. Place the squeezed zucchini into a separate bowl and discard the water.
      3½ cup grated zucchini (measured/weighed before squeezing out water), 1 teaspoon sea salt
    • In the same bowl as your squeezed zucchini, add green onions, nutritional yeast, cooked quinoa, smashed white beans, chickpea flour, garlic powder, onion powder, and salt & pepper. Mix together until fully combined.
      2 green onions, chopped, ¼ cup nutritional yeast, 1 cup cooked quinoa, 1 15 ounce canned navy white beans, drained, rinsed, and smashed (or 1½ cup/25 g prepared navy white beans), ¼ cup chickpea flour, ½ teaspoon garlic powder
    • Add olive oil to a frying pan and let it get hot. Once hot, use ⅓ measuring cup to scoop out your fritters from the batter. Add each fritter to your skillet being sure not to overcrowd them. I was able to fit 3 in there at a time.
      ¼ teaspoon onion powder
    • Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your 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.
    • Serve with vegan sour cream and chopped spring onions.

    Video

    Notes

    • This recipe uses white beans but you can substitute with chickpeas if you desire.
    • If you do not like quinoa, omit it. Just make a note it will be lower in protein.
    • This recipe will last in the refrigerator for 4 to 5 days and can last in the freezer for up to 2 months.

    Nutrition

    Nutrition Facts
    High Protein Vegan Zucchini Fritters
    Amount Per Serving (1 fritter)
    Calories 287 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 600mg26%
    Potassium 443mg13%
    Carbohydrates 42g14%
    Fiber 8g33%
    Sugar 3g3%
    Protein 13g26%
    Vitamin A 188IU4%
    Vitamin C 14mg17%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

    As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

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    Reader Interactions

    Comments

    1. Jazmin

      November 03, 2021 at 7:13 pm

      5 stars
      Followed recipe almost exactly(no white beans so used chickpeas). Delicious!! Even my 4 and 5 year olds enjoyed them! Thanks!🙂❤

      Reply
      • Gina Marie

        November 03, 2021 at 7:39 pm

        Awesome! So glad you and your babies like them!!!

        Reply

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    Hi, I'm Gina Marie, the face behind Vegan With Curves. Here you will find a collection of filling vegan recipes as well as tips to help keep you healthy and curvy!

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