Ingredients:
- 2 medium zucchinis, grated
- 1/2 cup chickpea flour (or all-purpose flour, if preferred)
- 1/4 cup breadcrumbs (preferably whole wheat or gluten-free)
- 1 tablespoon ground flaxseed (mixed with 3 tablespoons water to create a flax egg)
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- Olive oil, for frying (or vegetable oil)
Instructions:
- Prepare the zucchini:
- Grate the zucchinis using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is essential to prevent soggy fritters.
- Make the flax egg:
- In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes to thicken and form a gel-like consistency.
- Mix the fritter batter:
- In a large bowl, combine the grated zucchini, chickpea flour, breadcrumbs, flax egg, minced garlic, nutritional yeast, oregano, cumin (if using), salt, and pepper. Stir everything together until well combined. The mixture should be thick enough to hold its shape; if it feels too wet, add more breadcrumbs or chickpea flour.
- Form the fritters:
- Using your hands, take small portions of the mixture and shape them into small sticks or patties. If you prefer smaller, bite-sized fritters, form them into rounds instead.
- Fry the fritters:
- Heat a tablespoon or two of olive oil in a large skillet over medium heat. Once hot, add the fritters to the skillet. Fry the fritters for about 3-4 minutes on each side or until golden and crispy. You may need to cook the fritters in batches depending on the size of your pan.
- Drain and serve:
- Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the zucchini stick fritters warm with your favorite dipping sauce, such as vegan ranch, marinara, or a squeeze of lemon.
Tips:
- Baking option: For a lower-fat version, you can bake the fritters at 375°F (190°C) for about 25-30 minutes, flipping halfway through until golden and crispy.
- Flavor variations: Feel free to add fresh herbs like parsley or dill for extra flavor.
- Make ahead: These fritters can be stored in the fridge for up to 2 days and can be reheated in the oven or skillet.
These Vegan Zucchini Stick Fritters are a perfect appetizer, snack, or side dish, and they’re a great way to use up summer zucchinis. Enjoy!
