Vegan Zucchini Fritters Recipes

VEGAN ZUCCHINI FRITTERS

Steps:

• 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'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'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 - 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 vegan sour cream and chopped spring onions.

VEGAN ZUCCHINI FRITTERS

Steps:

• Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
• Combine the vegan egg substitute and water - whisk together and add to the zucchini.
• Place all remaining ingredients in the bowl and stir to combine.
• Heat the oil in a large fry pan.
• Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate) - total frying time about 5 minutes.

VEGAN ZUCCHINI FRITTERS

Steps:

• In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
• Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Taste and adjust seasoning.
• Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
• Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

VEGAN ZUCCHINI CORN FRITTERS

Steps:

• Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
• Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
• Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
• Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
• Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
• Serve the fritters with your favorite dip or salad (more serving suggestions below).

ZUCCHINI FRITTERS (VEGAN)

Steps:

• Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.
• Add few pinches of salt to the zucchini and mix well.
• Set aside for 15 minutes.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
• After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

VEGAN ZUCCHINI CORN FRITTERS

Steps:

• Place grated zucchini in a bowl. Sprinkle with a large pinch of sea salt flakes. Mix well and set aside for 10 minutes.
• Add corn kernels, spring onion, coriander, chilli flakes, smoked paprika, mustard, onion flakes, flour, salt and baking powder in a large bowl.
• Transfer the grated zucchini into a sieve or perforated colander. Rest it on top of a solid bowl or sink and squeeze and drain as much liquid as you can from the zucchini.
• Add the squeezed zucchini to the large bowl with all the other ingredients. Add water and mix to form a thick fritter batter.
• Heat a teaspoon of olive oil in a cast-iron frying pan on medium. Add a quarter of the batter in a 5-inch round and ½-inch high fritter into the pan. Cook each side for 4-5 minutes until golden and cooked through the middle. If starting to brown too quickly, reduce heat by a little to allow the fritter to cook through the middle.
• Repeat with the remaining batter. Cooked fritters can be eaten straight away with a relish and salad greens. The fritters keep well in the fridge for up to 2 days. They can be frozen, wrapped in baking paper and stored in freezer safe containers for up to 2 weeks.