by Ashlee Piper
Categories: Eats, Recipes, Vegan.

Warmer weather is upon us, and the farmer’s markets are bursting with zucchini. This recipe gives you all the crunch of a fritter without frying, so you’re not diminishing zucchini’s bright and tasty spirit, and you’re keeping things a little healthier than normally fried fare.

Best of all, the recipe is versatile. Cut your zucchini in to smaller fritters for a great party and picnic take-along. Slice long for decadent sandwich filling. Or, cut them larger to make fillets that serve as the main course. Drizzle with the marinara, plate with some veggies, and dinner is served!

Make this gluten-free in a snap by swapping panko breadcrumbs for gluten-free breadcrumbs (and make sure your marinara and vegan mayo don’t contain any hidden wheat ingredients). Still just as delicious!

Vegan Zucchini Fritters with Cashew Marinara The Little Foxes Ashlee Piper

Crispy. Creamy. Cute.

Zucchini Fritters with Creamy Cashew Marinara

Prep Time: 15 min.
Cook Time: 45 min.
Servings: 8


For the Soak:

For the Coating:

For the Creamy Cashew Marinara:


1. Preheat oven to 400 F and prepare two baking sheets with parchment.

2. In a food processor or dry-blade blender, mix all of the coating ingredients together. Once mixed, move mixture to a large bowl. Set aside.

3. In a large separate bowl, whisk the water, vegan mayo, tahini, Sriracha, garlic, cinnamon, and basil together until smooth.

4. In batches, place your zucchini filets in the soaking mixture and ensure they are completely covered. You may make a triple batch of the soak and marinate all of your zucchini filets overnight, covered in the refrigerator, for a more intense flavor.

Vegan Zucchini Fritters with Cashew Marinara The Little Foxes Ashlee Piper

Soak ‘em!

5. Move thoroughly-soaked zucchini, one-by-one, in to the bowl with the dry mixture. Coat zucchini filets thoroughly, even pressing down to ensure the coating adheres to the soaking mixture.

6. Arrange prepared filets on baking sheet and spray with olive oil.

Vegan Zucchini Fritters with Cashew Marinara The Little Foxes Ashlee Piper

It’s okay if they’re not all uniform. They’re going to look so good loaded in to a diner-style basket!

7. Place in oven at 400 F for 20 minutes. Check filets and once lightly browned (with coating firmly adhered to fritter), turn on other side and spray with olive oil to bake for another 20 minutes.

7. Filets should be firm, browned, and crispy. Remove from oven to cool.

8. In a small blender, combine soaked cashews, marinara sauce, and half of the fresh basil. Once blended, pour in to a serving dish and chill in the fridge. Top with remaining basil for garnish.

Vegan Zucchini Fritters with Cashew Marinara The Little Foxes Ashlee Piper

Cashews make the marinara thick and creamy, almost like a vodka sauce.

9. Once filets have had a chance to cool a bit, serve with dipping sauce on the side, or if you opted to do larger entree-style filets, plate with sauce drizzled overtop.

Vegan Zucchini Fritters with Cashew Marinara The Little Foxes Ashlee Piper

All plated up and ready to eat! Look at that crispy, crumbly goodness!

10. Enjoy and sing the praises of spring!

About Ashlee Piper

Ashlee Piper is a governmental strategist, social worker, and holistic health counselor and owner of All Is Wellness, a boutique plant-based wellness consultancy.  She is also Community Manager for the Vegucated Schoolhouse Community, where she assists hundreds of veg-curious people in transitioning to a more healthful and compassionate lifestyle.  Her writing can also be seen in Reader’s Digest, Get Vegucated, Girlie Girl Army, and via her own vegan lifestyle and recipe blog, The Little Foxes.  When she’s not writing, she enjoys volunteering with HEART and local shelters, whipping up vegan feasts, and spending time along Lake Michigan with her two rescue dogs, Banjo and Theo.

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