Although zucchini bread will always be my favorite, these fritters are slowly but surely finding their way into my heart. Great for breakfast, snacking, or as an addition to a lunch/dinner entree, they're stinkin easy and delicious. Although an oven is great for crisping them up, it's not required! Makes about 8-10 fritters. Hope you love 'em like I do <3
• 3 ½ cups shredded zucchini, squeezed dry with paper towel (v important!)
• ⅓ cup chickpea flour (plus extra for dusting)
• 3 tablespoons fresh parsley, roughly chopped
• 3 tablespoons green onion
• 3 tablespoons nutritional yeast (optional!)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 flax eggs (2 tablespoons ground flaxseed meal mixed with 6 tablespoons warm water)
• juice of 1 lemon
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon extra virgin olive oil (or sub 1 tablespoon veggie broth for oil-free)
1. Let's get the hard stuff done first. Grate zucchinis with a box grater, until you have 3 ½ cups. This was about 4 medium zucchinis for me. Wrap grated zucchini in a paper towel, and press firmly, until excess liquid is drained. It's very important to make sure that the zucchini is pretty dry before putting it in the batter!
2. In a large bowl, add flour, spices, and fresh herbs. Mix well, then pour flax egg and lemon juice into the same bowl. Finally add in the zucchini and stir until combined.
3. Sprinkle some extra flour on a cutting board or parchment paper, and form fritter patties in your hands. Gently flatten each on the surface with flour so that they're barely coated. Repeat until you have about 8-10 fancy fritters!
4. Heat vegetable broth (or oil) in a non-stick skillet over high heat. Add 2 zucchini patties at a time, leaving some space between each. Turn heat to medium high and cook on each side for about 5 minutes, until golden brown. Flip each patty, gently press down with a spatula, and cook for a few more minutes.
5. Once all the patties are cooked, you could pop them in the broiler for a minute to really crisp up, or bake in the oven at 400 degrees F for 15 or so minutes. That being said, I usually can't wait that long to devour these - so I serve immediately with lemon, and a vegan cream/yogurt. This batch went really well with Kite Hill's vegan, unsweetened greek yogurt.