Step 1

Grate the zucchini and then add it to a mixing bowl. Add sea salt, mix in, and leave for 10 minutes. This is to help release the excess water from the zucchini. Add zucchini a cheese cloth and use your hands to squeeze the zucchini and draining off the excess water. Place the squeezed zucchini into a separate bowl and discard the water.

Step 2

In the same bowl as your squeezed zucchini, add green onions, nutritional yeast, cooked quinoa, smashed white beans, chickpea flour, garlic powder, onion powder, and salt & pepper. Mix together until fully combined.

Step 3

Add olive oil to a frying pan and let it get hot. Once hot, use ⅓ measuring cup to scoop out your fritters from the batter. Add each fritter to your skillet being sure not to overcrowd them. I was able to fit 3 in there at a time.

Step 4

Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

Step 5

Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Step 6

Serve with vegan sour cream and chopped spring onions.