Zucchini Fritters

Zucchini Fritters

Ingredients:

-1 Large or 2 small zucchinis

-1 egg or ½ tsp baking powder with 2-3 tbsp oil

-½ onion 

-GF flour or starch (corn or potato), or GF breadcrumbs for extra crunch

– Salt and pepper to taste 

Optional additions: 

-Garam masala, cumin, and paprika/smoked paprika

-Finely chopped parsley and/or cilantro 

-Shredded vegan cheese

-1 Small potato if you want it starchier and more filling

Steps:

First begin by washing and carefully shredding your zucchini using a grater. Peeling the skin is up to you – the recipe will work either way. If you’d like to add potato to your recipe, we recommend peeling the skin off that, and then grating along with the zucchini. 

Put your shredded veg into a colander and thoroughly massage in a few pinches of salt. Leave it to rest for 10-15 minutes while you prep the rest of your ingredients. 

Finely slice or dice your onion and herbs, then add to a bowl with all of your spices, cheese (if using), and egg or egg replacement. Mix thoroughly. 

Using your hands, squeeze out your zucchini, draining away any excess liquid, then add to your bowl and incorporate. 

At this point, add in your flour or starch, and breadcrumbs (if using), just a little at a time, until everything begins to stick together and you don’t have little shreds of veg falling out.

Heat up a pan with some oil, and when it is nice and hot, scoop your batter onto the pan and immediately flatten it into a thin pancake shape using a fork or spoon. 

Cook for a few minutes on each side until crispy, and you’re good to go! Note that if you did add the potato, you may need to cook them a little bit longer. We recommend turning the heat down a touch so they can stay longer on the pan without burning, and/or covering the fritters while cooking the first side to help steam the potatoes through before flipping and getting them crunchy. 

When you’re ready, we recommend eating these on a salad, in a wrap, or just on their own with your favorite dipping sauce!