Ingredients:
- 2 medium zucchinis, grated (about 2 cups)
- 1/2 cup chickpea flour (or all-purpose flour, if preferred)
- 1/4 cup breadcrumbs (gluten-free breadcrumbs if needed)
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
- 2 tbsp ground flaxseeds (mixed with 6 tbsp water to make a flax egg)
- 2 tbsp 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 cheesecloth and squeeze out as much excess water as possible. This step is important to prevent the fritters from becoming too soggy.
2. Make the Flax Egg:
- In a small bowl, mix the ground flaxseeds with 6 tablespoons of water. Let it sit for about 5 minutes to thicken and form a gel-like consistency.
3. Mix the Fritter Batter:
- In a large mixing bowl, combine the grated zucchini, chickpea flour, breadcrumbs, nutritional yeast, garlic powder, onion powder, black pepper, salt, and parsley.
- Add the flax egg to the mixture and stir everything together until well combined. The batter should hold together when pressed. If it’s too wet, you can add more flour or breadcrumbs to help thicken it.
4. Form the Fritters:
- Take a small amount of the zucchini mixture and form it into a small patty, about 2-3 inches in diameter. Repeat with the remaining batter.
5. Fry the Fritters:
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the fritters to the skillet, making sure not to overcrowd the pan.
- Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent burning.
6. Drain and Serve:
- Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
- Serve hot with a side of vegan sour cream, tahini, or your favorite dipping sauce.
Serving Suggestions:
- Serve the fritters as a side dish with a simple salad or roasted vegetables.
- These fritters also make a great appetizer at parties or gatherings.
- Pair them with a refreshing vegan tzatziki or a spicy sriracha mayo for dipping.
Tips:
- No Flax? If you don’t have flaxseeds, you can replace the flax egg with 2 tablespoons of unsweetened applesauce or mashed potato for binding.
- Baking Option: For a lighter version, you can bake the fritters at 400°F (200°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through, until golden and crispy.
- Add-ins: Feel free to experiment with other herbs like dill, basil, or thyme to add extra flavor.
These Vegan Zucchini Fritters are crispy on the outside, tender on the inside, and full of flavor. They make for a great snack or meal, and are a wonderful way to use up summer zucchini! Enjoy!
