Vegan fried zucchini patties 🌿

Making the most of seasonal vegetables can be very easy - most vegetables can be simply turned into soups, but most can also be made into pancakes.
Zucchini is one of those vegetables that you can use literally everywhere 😀 I put it in smoothies, make zucchini noodles, add it to all stir-fries and salads and I also make pancakes with it!

I would just love to have one right now to be honest 🤤 Often when I put out my posts, the food is already eaten so I start to crave it again 😀
These pancakes were super delicious, although it was a bit annoying to shred all the zucchini. But maybe I was just a bit lazy this time, cause it really doesn't take that much time 😁

I am used to shredded potatoes pancakes so zucchini was something new for me here. But again, it fits everywhere! 😀

You can have these pancakes with some vegan sour-cream or any other sauce that you like. I also had some homemade feta cheese with these pancakes that I made a few days ago. The feta was vegan and quite mind-blowing - I will share the recipe in the upcoming days! 🧀

You will need:
This made me about 2 portions, maybe 3 if you like to eat lighter 😀

  • 450 g. fresh zucchini or several small ones (I weighed full zucchini - not shredded yet) (it doesn't need to be peeled - mine was because I used the peel in another recipe!)
  • half of a small onion
  • 50 g. wheat flour
  • 0,5 teaspoon of salt
  • 1 tablespoon of ground flaxseed
  • 3 tablespoons of water
  • 0,5 teaspoon of baking powder
  • 1 tablespoon of nutritional yeast
  • Fresh parsley or other herbs (optional)
  • Oil for frying (sunflower is used in the recipe)


  1. Cut off the ends of the zucchini and if you are using a big zucchini - remove its' seeds (if it has any). You don't need this step for small zucchinis.

    Grate the whole zucchini (or a few small ones) with a grater. Grate with a normal, medium-sized grater (so-called beetroot grater), i.e. not with a very fine grater. Zucchini does not need to be peeled - mine was because I used the peel in another recipe!
  2. Put the grated zucchini in a strainer, sprinkle a pinch of salt and keep it over a bowl or sink for about 10 minutes. The salt will help the zucchini release water.
  3. Mix ground flaxseed with 3 tablespoons of water. If the mixture is too thick, add a little more water until it becomes smooth. Allow the seeds to swell for a few minutes until thick consistency.
  4. When the zucchini has already settled with the salt, press all of it with your hands to release as much water as possible. This can be done with plain hands, a towel or paper towels. Drain the zucchini as much as possible.
  5. Peel and chop the onion.
  6. Mix drained grated zucchini with flaxseed mixture.

    Then add the rest of the ingredients - chopped onion, flour, salt, baking powder, nutritional yeast and herbs. Mix everything well.
  7. Heat a pan with 3-4 tablespoons of oil.

    Add 1 spoonful of the pancakes mixture to the heated pan and press slightly to form a pancake.

    Fry both sides for 3-5 minutes. In the process, you can keep adding oil so that the pancakes do not stick.

And enjoy your fresh and hot pancakes!

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