Vegan Zucchini Fritters
Crispy, golden, and packed with flavor, these Vegan Zucchini Fritters are the ultimate plant-based comfort food. Made with freshly grated zucchini, protein-rich chickpea flour, and a flaxseed egg, these fritters boast a perfectly tender interior and a crispy, savory crust. Infused with fragrant green onion, parsley, and earthy spices like cumin and garlic powder, each bite is a delightful medley of textures and tastes. Not only are they easy to prepare with just 15 minutes of prep time, but they're also gluten-free, egg-free, and dairy-free, making them a versatile choice for any dietary preference. Serve them warm as an appetizer, snack, or light meal, paired with a creamy vegan sour cream or zesty tahini dipping sauce for the perfect finishing touch. Whether you're hosting brunch or looking for a creative way to use up summer zucchinis, these fritters are a surefire crowd-pleaser!
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Ingredients
- 2 medium-sized (around 1 1/2 lbs total) zucchini
- 0.5 cup chickpea flour
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 stalks, finely chopped green onion
- 0.25 cup, finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (for frying) neutral cooking oil (e.g., avocado oil or vegetable oil)
Directions
Step 1
Grate the zucchini using a box grater or food processor and place it in a large mixing bowl.
Step 2
Sprinkle the grated zucchini with 1/2 teaspoon of salt, mix well, and let it sit for 10 minutes. This will help draw out excess moisture.
Step 3
While waiting, prepare a flax egg by combining the ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and set aside to thicken for 5 minutes.
Step 4
After 10 minutes, transfer the salted zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure the fritters are not soggy.
Step 5
Return the squeezed zucchini to the mixing bowl. Add the chickpea flour, prepared flax egg, green onion, parsley, garlic powder, onion powder, ground cumin, and black pepper. Stir together until well combined. The mixture should hold together when pressed; if it's too wet, add a small amount of chickpea flour (1 tablespoon at a time).
Step 6
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, scoop about 2 tablespoons of the zucchini mixture, shape it into a small patty, and gently place it in the skillet. Repeat this process, cooking 3-4 fritters at a time so as not to overcrowd the pan.
Step 7
Cook each fritter for 3-4 minutes on one side or until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes. Adjust heat as necessary to avoid burning.
Step 8
Remove the cooked fritters from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining mixture, adding more oil to the skillet as needed.
Step 9
Serve warm with your favorite vegan dipping sauce, such as vegan sour cream or a tangy tahini dressing, and enjoy!
Nutrition Facts
| Serving size | (1557.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1034.7 |
| Total Fat 39.5g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14183.9mg | 0% |
| Total Carbohydrate 148.1g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 102.1g | |
| Protein 30.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 322.8mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 3821.3mg | 0% |
Source of Calories