Ingredients:
- 2 medium zucchinis, grated (about 2 cups)
- 1/2 cup chickpea flour (or all-purpose flour or oat flour)
- 1/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 2 tablespoons ground flaxseed (mixed with 6 tablespoons water to form a flax egg) or 2 tablespoons aquafaba (chickpea brine) as a binder
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (optional)
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Olive oil (for frying)
Instructions:
1. Prepare the Zucchini:
- Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. This is important so the fritters aren’t too watery.
2. Prepare the Flax Egg:
- In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Let it sit for about 5-10 minutes until it thickens to a gel-like consistency. Alternatively, you can use aquafaba (chickpea brine) as a binder.
3. Mix the Fritter Batter:
- In a large bowl, combine the grated zucchini, chickpea flour, breadcrumbs, minced garlic, chopped parsley, nutritional yeast, onion powder, smoked paprika, and the flax egg. Season with salt and pepper.
- Stir until all ingredients are well combined. The mixture should hold together when shaped into patties. If it’s too wet, add more chickpea flour or breadcrumbs; if too dry, add a bit more flax egg or a tablespoon of water.
4. Shape the Fritters:
- Use your hands to form the mixture into small patties, about 2-3 inches in diameter, pressing lightly to flatten.
5. Fry the Fritters:
- Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, place the fritters in the pan, making sure not to overcrowd them.
- Cook for about 3-4 minutes per side, or until golden brown and crispy. You can flip the fritters gently with a spatula.
6. Drain and Serve:
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.
- Serve warm with your favorite dipping sauce, such as vegan yogurt, tahini, or a tangy tomato salsa.
Tips:
- Make it gluten-free: Use gluten-free breadcrumbs and oat flour instead of regular breadcrumbs and flour.
- Baked option: If you prefer a lighter version, you can bake the fritters at 375°F (190°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
- Flavor variations: Feel free to add other veggies, like grated carrots, or spices like cumin, curry powder, or chili flakes for a twist on the flavor.
These Vegan Zucchini Fritters are crispy, nutritious, and incredibly tasty, making them a great snack or light meal for any time of the day! 🌱🍴
