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Vegan Zucchini Fritters

This recipe is great for breakfast, lunch, dinner, or even a snack! It's also a great way to introduce zucchini to the picky eater who thinks they hate vegetables!

Course Appetizer, Breakfast, Dinner, lunch, Side Dish, Snack
Cuisine American, vegan, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings

Ingredients

  • 3-4 cups shredded zucchini two large zucchinis
  • 2 cloves garlic minced finely or pressed
  • 2/3 cup flour
  • 1 Tbsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp baking powder
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1/8 tsp chili flakes optional
  • black pepper to taste
  • 2 Tbsp ground flax meal
  • 6 Tbsp water
  • vegetable oil for frying

Instructions

  1. To a small bowl, add the flax meal and water. Mix well and set aside to gel.

  2. Shred the zucchini in a food processor or with a cheese grater.

    Place the shredded zucchini in the center of a clean dish towel. Hold the towel over a bowl and squeeze as much of the juice out as you can. Once it is all squeezed, place the zucchini in a large mixing bowl.

    Add the minced garlic and all the dry ingredients and mix together.

  3. Scoop out 1/4 - 1/2 cup (depending on how big/small you want them) onto a hot, oiled skillet and flatten them out into pancakes.

    Fry for 2-3 minutes or until golden brown on each side.

    Serve with ketchup and watch them disappear!