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Vegan Zucchini Waffles

Zucchini/courgette is one of my favourite vegetables and it happens to still be in season here in New Zealand. You seem to have loved my Corn Zucchini Fritters, so here is another super easy and delicious recipe for (insanely crunchy!) Zucchini Waffles – if you don’t have a waffle iron, don’t worry, this recipe is perfect for fritters as well 😊

🍽 Serves 2-3

🕘 20-25 minutes


  • 2 medium courgettes/ 1 large zucchini

  • 1 medium green apple

  • 2 Tbsp chopped chives

  • ¼ cup grated vegan cheese (I used @angelfoodcheese) / sub. for nutritional yeast

  • 1 cup of chickpea flour (I used @freshlifefood)

  • ½ cup of water

  • 1 tsp baking powder

  • ½ tsp garlic powder

  • 1 tsp salt

  • ½ tsp pepper

  • Olive oil to brush waffle iron

Chili yoghurt sauce:

  • 1/3 cup yoghurt (I used Greek Style Coconut yoghurt @raglanfoodco)

  • 1 Tbsp lemon juice

  • ½ tsp chili paste


  • Sprouts

  • Chili flakes


  1. Prepare the ingredients. Grate the zucchini and apple. Chop the chives.

  2. Place grated zucchini and apple into a tea towel and grab all 4 corners to form a bag. Squeeze to drain the excess juices.

  3. Place drained zucchini and apple into a large bowl, add chives, vegan cheese, chickpea flour, water, baking powder, garlic powder, salt, and pepper.

  4. Mix very well until the ingredients are combined.

  5. Brush the waffle iron with oil, and cook waffles until light brown and crispy, approx. 10-12 min depending on your waffle iron. Do not open it during the cooking process.

  6. In the meantime, prepare the chili yoghurt: In a medium bowl place: coconut yoghurt, chili paste, lemon juice and whisk until well combined.

  7. Remove the waffles from the waffle iron and serve topped with chili yoghurt, sprouts and chili flakes.

  8. Enjoy! 💚

Notes: If you prefer fritters/don’t have a waffle iron: Heat a large frying pan with 2 Tbsp of olive oil to medium heat. Scoop the batter and place once the oil is well heated. Spread to shape a circle and fry until golden – approx. 6-7 minutes. Flip and fry for 4-5 more minutes. Repeat with the remaining batter. Make sure the fritters are not touching each other (don’t overcrowd them).


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