Vegan Zucchini Fritters with Tahini Garlic Dip

by Milena
Zucchini Bratlinge mit Salat

Ingredients needed for your Vegan Zucchini Fritters and the Tahini Dip

For the fritters

  • 400g of boiled or canned white beans
  • 1 zucchini
  • 1 ts of dried dill
  • salt by taste
  • black pepper by taste
  • 4-5 tbs frying oil

Tahini dip

  • 1 tbs sesame tahini
  • ½ squeezed lemon
  • 1 pressed clove of garlic
  • 2 tbs of water
  • salt
Vegan Zucchini Fritters || Vegane Bratlinge aus Zucchini

Zucchini are one of my favourite vegetables and even though I know it’s not their season right now… I’m tempted. I was planning to try vegan zucchini fritters and I’ve tried a few recipes in the last 1-2 years since we keep the fast regularly…

I wanted to choose for the blog nontraditional and more different fritters. I think that’s the recipe! I have one amazing recipe for vegan burger which is made with red beans and really comes off well…

Beans is an ingredient which is flavoured well and imparts thickness, it was worth the try… They came off very delicious and there’s also the moment of surprise. Recently an acquaintance of mine wrote that she’s waiting for my reading of zucchini fritters and I hope I’ll surprise her with this recipe ?.

How to prepare the vegan Zucchini Fritters with Tahini Garlic Dip

Zucchini Teilchen frittiert
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5 from 2 votes


Vegan zucchini fritters with fresh tahini dip... Very delicious, easy and successful and with one surprising ingredient.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 2 portions


  • 400 g white beans canned or boiled
  • 1 zucchini
  • 1 ts dried dill
  • sea salt by taste
  • black pepper by taste
  • 4-5 tbs frying oil

Таханов сос

  • 1 tbs sesame tahini
  • 1/2 Lemon juiced
  • 1 clove garlic pressed of finely chopped
  • 2 tbs Water
  • Salt according to your taste


  • The zucchini is grated on a large grater and is added salt on it. Leave it in a strainer or colander to allow the water of the vegetable to drop away.
  • Filter the beans from the water. Put it in a large bowl and press it with a fork or hands. Don’t make a puree because the mixture will be soft and the fritters will break. You should squash it and large pieces to remain.
  • Squeeze out the remained water from the zucchini with the help of a kitchen towel or hands. Add them to the beans and add salt, black pepper and dill.
  • If the mixture seems to be too soft, add 1-2 tablespoons of flour. Roll the fritters in flour and fry in hot oil until they obtain golden color. You can bake them in an oven at 200 degrees for 20 minutes, but I personally like more the fried ones because they remain juicy on the inside.
  • For the tahini dip mix all ingredients and stir well until you get a smooth mixture.

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