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Sesame Zucchini Fritters [Vegan, Gluten-Free]

These zucchini fritters are the perfect way to use zucchini. If you have a food processor, they come together in no time at all and are naturally vegan and gluten-free. Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later, crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments.

Sesame Zucchini Fritters [Vegan, Gluten-Free]



Cook Time



  • 2 small-medium zucchinis
  • 1 small onion
  • 1 garlic clove
  • 2 Tbsp fresh parsley
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp black pepper
  • 1/2 cup rice flour
  • 1/4 cup nutritional yeast
  • 3 Tbsp flaxmeal
  • 3 Tbsp sesame seeds


  1. Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.
  2. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size.
  3. Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.
  4. Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.
  5. Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.
  6. 6. Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.






Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.



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0 comments on “Sesame Zucchini Fritters [Vegan, Gluten-Free]”

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1 Years Ago

I made this today and i had to toss it. Very mushy, I had to bake it for long time to make it crispy and was too salty. It sicked to the parchment paper. I would make several changes like shred the vegetable , do not use the food processor , instead of rice flour i would use some cooked brown rice or quinoa or rolled oats. And only 1 or 2 TBSP of ground flaxseeds. I make vegan patties all the time , this was really no good mainly because of the texture .. Also the zucchini needs to be grated or you can use the salad shutter and then remove all the water with a towel.

Deborah Neikirk
1 Years Ago

Wait. What? TWO zucchinis serve 18 - 20???? Wow. Either really giant zucchinis, or really really small people...


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