These Vegan Zucchini Clouds are light, fluffy, and deliciously crispy on the outside. Made with fresh zucchini, simple pantry ingredients, and flavorful herbs, they’re a wonderful plant-based snack, appetizer, or easy side dish. They’re perfect for using up fresh summer zucchini and taste amazing served warm with your favorite vegan dipping sauce!

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: 35 minutes
• Servings: 4
• Course: Appetizer, Snack, Side Dish
• Cuisine: Vegan, American-inspired
• Diet: Vegan, Dairy-Free, Egg-Free

Ingredients

Placki z Cukinii (Zucchini Pancakes) Recipe

pancakeatlas.com

• 2 medium zucchinis, grated
• ½ cup all-purpose flour
• ¼ cup chickpea flour
• 2 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 2 cloves garlic, minced
• ½ teaspoon baking powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ teaspoon onion powder
• 2–3 tablespoons unsweetened plant-based milk, as needed
• 2 tablespoons olive oil, for cooking

Instructions

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vegourmet.fr

Step 1: Prepare the Zucchini

Wash and grate the zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much excess water as possible. This step helps the zucchini clouds become fluffy inside and crispy outside.

Kichererbsen-Zucchini-Pancakes mit Koriander-Dip | Rezept | Kikkoman

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Step 2: Mix the Ingredients

Add the grated zucchini to a large mixing bowl. Add all-purpose flour, chickpea flour, cornstarch, nutritional yeast, parsley, dill, garlic, baking powder, salt, black pepper, and onion powder.

Mix everything until combined. Add plant-based milk one tablespoon at a time until you have a thick, scoopable batter. Avoid making it too runny.

Zucchini Fritter Recipe | The Modern Proper

themodernproper.com

Step 3: Shape the Clouds

Scoop small portions of the zucchini mixture using a spoon. Gently shape them into small, fluffy patties. Don’t press them too firmly because keeping them slightly airy gives them a softer texture.

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lightorangebean.com

Step 4: Cook Until Golden

Heat olive oil in a nonstick skillet over medium heat. Place the zucchini patties into the pan, leaving a little space between each one.

Cook for about 3–4 minutes on each side, until golden brown and cooked through. Work in batches if necessary.

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sita.sk

Step 5: Serve and Enjoy

Transfer the cooked zucchini clouds to a paper towel-lined plate to remove excess oil. Let them rest for a minute, then serve warm with vegan garlic sauce, dairy-free yogurt dip, or fresh lemon wedges.

Serving Suggestions

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8

Try serving your Vegan Zucchini Clouds with:

• Creamy vegan garlic yogurt sauce
• Fresh cucumber and tomato salad
• Lemon and chopped fresh parsley
• Hummus or tahini dip
• Roasted vegetables or a light grain bowl

Tips for the Best Vegan Zucchini Clouds

• Remove excess water: Squeeze the grated zucchini thoroughly to prevent soggy fritters.
• Don’t overmix: Mix just until the ingredients come together.
• Keep the batter thick: Add plant milk gradually.
• Cook over medium heat: This allows the inside to cook before the outside gets too dark.
• Make them extra flavorful: Add smoked paprika, chili flakes, or a little lemon zest.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked and cooled zucchini clouds for up to 2 months.
• Reheating: Warm in an oven or air fryer at 350°F (175°C) until heated through and crisp. Avoid microwaving if you want to keep their crispy texture.

Printable Recipe Card

Vegan Zucchini Clouds

Wegańskie placki z cukinii – przepis • Kuchnia Lidla

kuchnialidla.pl

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

SERVINGS

4

Ingredients

• 2 medium zucchinis, grated
• ½ cup all-purpose flour
• ¼ cup chickpea flour
• 2 tbsp cornstarch
• 2 tbsp nutritional yeast
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 2 garlic cloves, minced
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp onion powder
• 2–3 tbsp unsweetened plant milk
• 2 tbsp olive oil

Instructions

1. Grate zucchini and squeeze out excess moisture.
2. Combine zucchini, flours, cornstarch, nutritional yeast, herbs, garlic, baking powder, and seasonings.
3. Add plant milk gradually until a thick batter forms.
4. Shape into small patties.
5. Heat olive oil in a skillet over medium heat.
6. Cook patties for 3–4 minutes per side until golden and cooked through.
7. Serve warm with your favorite vegan dip.