vegan zucchini fritters

These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy for a wonderful light meal.

Vegan Zucchini Fritters

Salt

(125 grams) All Purpose Flour

(15 grams) Nutritional Yeast

1 and 1/2 tsp Baking Powder

tsp Crushed Garlic

Spring Onions (Chopped)

(56 grams) Vegan Butter (Melted)

Tbsp Olive Oil (for frying)

Vegan Sour Cream

Spring Onion

Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.

Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*

Add in the melted vegan butter and mix into a thick batter.

Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you&#8217;ll place your fritters to keep them warm.

Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don&#8217;t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.

Let it cook for a few minutes and then flip over &#8211; 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.

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

Serve with some vegan sour cream and chopped spring onions.

Just made these fritters for dinner. My hubby and I loved them. Thanks you so much. :)

These were really good! I added some chopped parsley, paprika, and lemon pepper seasoning for extra flavor! They are a bit oily though, would it be possible to use some of the water from the zucchini and use half the amount of butter?

These have excellent flavor! Very crispy. The texture is perfect IF the zucchini is squeezed very, very dry. The first time we made them we left them quite wet, and while the flavor was excellent, the texture was a bit too wet. The second time I was able to extract an entire 1c of liquid from it and it made a world of difference. Use a towel to wring the zucchini dry if necessary. Providing the weights of the zucchini and flour is a great help! Thank you. Such a great way to eat zucchini. A wonderful appetizer (or in our case we enjoyed these as our entire meal!)

Very delicious!!  We made them for dinner last night, using yellow summer squash instead of zucchini.  We will be having them for dinner again tonight.  They were good enough for at least two nights in a row.  The texture was great and they were easy to make.  I searched google for "vegan zucchini fritters" and found the recipe.  I am so glad I gave it a try.

This recipe was amazing, thank you so much for this! I did it and it came out so good! It was sort of like a frittata, mine were a little bigger but it was so good and the tip about removing the excess water was perfect - I could not believe how much water zucchini has in it.  Thank you for this great vegan recipe, I loved the taste I will definitely be making it again :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569398733/a2hyn8szfvfeas9gizbf.mp4

Vegan Zucchini Fritters - Loving It Vegan. These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. A quick and easy light meal.

Vegan Zucchini Fritters - Loving It Vegan

Vegan Zucchini Fritters are crispy, light and perfect when you have abundance of garden zucchini! Made with just 7 ingredients and ready in about 30 minutes.

zucchini (3 large

salt

flaxseeds

water

all purpose flour (or gluten free mix if needed)

cornstarch (or arrowroot)

baking powder

green onions, chopped small (about 1/2 cup)

dill

olive oil,

Trim the ends of your zucchini and shred it using the large holes of a grater. You can also use the shredding attachment on a food processor if you have one.

Place the shredded zucchini in a strainer over a bowl or in the sink. Toss with the salt and let sit for 10 minutes.

While the zucchini sits, get out a large mixing bowl. Add the ground flaxseeds and water to it, stir a little and set aside to thicken for a few minutes.

Once the zucchini has rested for 10 minutes, use your hands to squeeze out all of the excess liquid you can, and place the squeezed zucchini in the bowl with the flaxseed mixture. Don&#039;t skip this part or the fritters will turn out soggy.

To the same bowl, add the flour, cornstarch, baking powder, green onions and optional fresh dill or parsley. Stir with the zucchini until well incorporated.

In a large pan (non-stick or cast iron preferred), heat 3-4 tablespoons of oil over medium heat. When the oil is hot, add about 2 tablespoons of the zucchini mixture to the pan, and flatten the tops with the back of a spoon. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with all of the fritter mixture, adding more oil as needed. If you have a really good non-stick pan you may not need much oil at all. Place the cooked fritters on a paper towel lined plate.

Serve immediately with vegan sour cream and enjoy!

With added quinoa and white beans, theses Vegan Zucchini Fritters are high protein, filling, and can be eaten as an appetizer or main course!

High Protein Vegan Zucchini Fritters

zucchini (measured/weighed before squeezing out water)

sea salt

green onions, chopped

yeast

quinoa

chickpea flour

garlic powder

onion powder

salt and pepper

olive oil (for frying)

Zucchini

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.

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 &amp; pepper. Mix together until fully combined.

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.

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.

Serve with vegan sour cream and chopped spring onions.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627941331/kgwdqq2pdhcmwiokxpu7.mp4

You will not regret making these Vegan Zucchini Fritters with the abundance of zucchini in garden! With added quinoa and and white beans, theses fritters are high protein, filling, and can be eating as an appetizer or main course!

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Vegan Zucchini Fritters

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Top 3 vegan zucchini fritters recipes from across the web

The most viewed vegan zucchini fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Zucchini Fritters

Vegan Zucchini Fritters

High Protein Vegan Zucchini Fritter...

The most viewed vegan zucchini fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine