Description
Crispy and flavorful vegan zucchini fritters made with shredded zucchini, ground flaxseeds, and fresh herbs. These easy-to-make fritters are perfect as a light meal, snack, or side dish and can be enjoyed gluten-free by using an appropriate flour substitute.
Ingredients
Scale
Main Ingredients
- 2 pounds zucchini (3 large or 6-7 small, shredded)
- 1 teaspoon salt
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1/2 cup all purpose flour (or gluten free mix)
- 1/4 cup cornstarch (or arrowroot)
- 1 teaspoon baking powder
- 3-4 green onions, chopped small (about 1/2 cup)
- 2 tablespoons chopped fresh dill or parsley (optional)
- olive oil, for frying
Instructions
- Prepare the zucchini: Trim the ends of your zucchini and shred it using the large holes of a grater or a food processor shredding attachment. Place the shredded zucchini in a strainer over a bowl or in the sink, toss with salt, and let it sit for 10 minutes to draw out moisture.
- Make flaxseed mixture: While the zucchini rests, combine the ground flaxseeds and water in a large mixing bowl. Stir slightly and set aside to thicken for a few minutes.
- Drain zucchini: After 10 minutes, squeeze out all excess liquid from the zucchini using your hands, then add the drained zucchini to the flaxseed mixture bowl. Properly squeezing out liquid is crucial to avoid soggy fritters.
- Combine dry ingredients and herbs: Add the flour, cornstarch, baking powder, chopped green onions, and optional fresh dill or parsley to the bowl. Stir thoroughly until all ingredients are well incorporated to form the batter.
- Heat oil: In a large non-stick or cast iron pan, heat 3-4 tablespoons of olive oil over medium heat until hot.
- Cook fritters: Spoon about 2 tablespoons of the zucchini batter into the pan for each fritter and flatten gently with the back of a spoon. Fry each side for 2-3 minutes or until golden brown and crispy. Flip carefully and cook the other side for the same duration.
- Finish cooking: Repeat with remaining batter, adding more oil if needed. Place cooked fritters on a paper towel lined plate to drain any excess oil.
- Serve: Serve the fritters immediately with vegan sour cream or your preferred dipping sauce and enjoy their crispy, tender texture.
Notes
- Serving suggestions: Enjoy as a light meal or snack, or pair with rice, roasted potatoes, baked beans, marinated tofu, naan, or Caesar salad.
- Leftovers: Store in a covered container in the refrigerator for 3-4 days and reheat in the oven or air fryer until crispy.
- Freeze: Freeze cooked fritters in a freezer-safe container or bag for up to 3 months; reheat directly from frozen in the oven or air fryer until warm and crispy.
- Gluten free option: Use a quality gluten free flour mix. Almond flour may work but is untested.
- Properly squeezing zucchini is key to prevent soggy fritters.
- A non-stick or cast iron pan works best for even frying and minimal sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
