Description
Delicious and crispy vegan zucchini fritters made with shredded zucchini, flaxseed egg, and a blend of flour and cornstarch for the perfect texture. These fritters are easy to make, gluten-free option available, and ideal as a light meal or snack.
Ingredients
Scale
Main Ingredients
- 2 pounds zucchini (3 large or 6-7 small)
- 1 teaspoon salt
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1/2 cup all purpose flour (or gluten free mix if needed)
- 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 zucchini: Trim the ends of your zucchini and shred it using the large holes of a grater or a food processor shredding attachment.
- Salt and drain zucchini: Place the shredded zucchini in a strainer over a bowl or the sink. Toss with 1 teaspoon salt and let it sit for 10 minutes to draw out excess moisture.
- Make flaxseed mixture: In a large mixing bowl, combine 2 tablespoons ground flaxseeds and 5 tablespoons water, stir and set aside to thicken for a few minutes.
- Squeeze zucchini: After 10 minutes, use your hands to squeeze out all excess liquid from the zucchini to prevent soggy fritters. Add the squeezed zucchini to the flaxseed mixture bowl.
- Add dry ingredients and herbs: Add 1/2 cup all purpose flour (or gluten free flour), 1/4 cup cornstarch, 1 teaspoon baking powder, chopped green onions, and optional chopped fresh dill or parsley to the bowl. Stir well until fully incorporated.
- Heat oil: In a large non-stick or cast iron pan, heat 3-4 tablespoons of olive oil over medium heat until hot.
- Fry fritters: Scoop about 2 tablespoons of the zucchini mixture into the pan per fritter. Flatten the tops with the back of a spoon and fry for 2-3 minutes until golden brown, then flip and fry another 2-3 minutes until cooked through and golden on both sides.
- Repeat cooking: Continue frying remaining fritter mixture, adding more oil as needed. Place cooked fritters on a paper towel-lined plate to drain excess oil.
- Serve: Serve fritters immediately with vegan sour cream or your choice of dipping sauce.
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: Cool fritters completely, freeze in a freezer-safe container or bag for up to 3 months. Reheat directly from frozen in oven or air fryer.
- Gluten free option: Use a quality gluten free flour blend. Almond flour might work but is untested.
Nutrition
- Serving Size: 1 serving (about 4 fritters)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
