Baked Vegan Zucchini Fritters a.k.a. If Zucchini Heaven Exists, This Is It!
As promised, here’s the recipe for the vegan zucchini fritters I whipped up yesterday as part of my weekly meal prep!
The best thing about these is they work for breaky, lunch & dinner (& even a snack as is!). They go well with sour cream, tzatziki (RECIPE HERE), apple sauce, salsa or goat cheese with a side of mashed potatoes, sweet potato fries or a small salad!
They’re light, healthy, crispy on the outside but moist & chewy on the inside, made with just a few very simple ingredients (but you’d never know!), freeze-friendly & packed with fibre, healthy fats, plant-based protein, greens & DELICIOUSNESS!
OH & they’re ready in just over 30 minutes!!
Let me tell you, these are DEFS going to become a rotational regular for me!!!!
The trick is to make these fritters into fritters & NOT SOGGY BLOBS OF ZUCCHINI. But don’t worry, I’m gonna tell you exactly how to nail them. What it all comes down to is really getting all the moisture out of the zucchini. Basically, you’ll need to grate it (OBVS!!!). Then, you line a bowl with a few paper towel or a clean dish towel & either fill it with the grated zucchini (OR use a metal colander & place it over the bowl) & sprinkle the zucchini with sea salt! You’ll want to toss it & then let it rest for at least 10 minutes. The salt basically helps pull the water & moisture out of the zucchini.
Once that’s done, you’ll gather up the sides of the cloth (if you put the zucchini straight into the cloth/paper towel) or you’ll pour the zucchini out of the colander into the cloth/paper towel & trap it in there! And basically, as though you were making almond milk, YOU STRAIN & SQUEEZE the zucchini so that all the water is released! It should take about a minute or two! I mean, you’re not going to get ALL the water out of the zucchini (because it’s actually 95% water – but the goal is really to get the excess out!).
Then, it gets easier. I SWEAR. I mean, that part is not hard, it’s just annoying. But basically, now all you gotta do is mix all the ingredients in a large mixing bowl until they are combined & you’ve got FRITTER BATTER, then you form them, bake them & devour!!!!!
Now, what do you need?
- 3 medium zucchinis (should give you about 4 cups grated!), DO NOT PEEL IT!
- 1 tsp. sea salt;
- 1 tbsp. ground flax;
- 3 tbsp. warm water;
- AKA: FLAX EGG!
- 1/2 medium yellow onion;
- 2 cloves of garlic, MINCED;
- 1/2 cup of gluten-free all-purpose flour (I used Bob’s Red Mill);
- 2 tbsp. nutritional yeast.
Now, for that HOW-TO?
- Preheat your oven to 400F & line a baking sheet with parchment paper (or lightly grease a baking sheet).
- Using the large holes on a cheese grater, grate all the zucchini. Line a large bowl with a clean dishcloth or layered paper towels & fill it with the grated zucchini. Alternatively, you can also put the grated zucchini in colander over the bowl.
- Sprinkle the salt over the zucchini then lightly toss it with your hand or some tongs to combine! Set it aside for 10 minutes while you prep the rest of the ingredients, so that the moisture can be released from the veggies!
- In a small bowl, MAKE YOUR FLAX EGG. Mix the flax & warm water & set aside.
- Now, prep your veggies!
- When the zucchini is ready for the cloth method, aka after 10 minutes, gather the ends of the fabric so that the zucchini is trapped inside & squeeze to squish out the water, until the majority of it is squeezed out! If you’re using a colander, you can either pour the zucchini into the cloth/paper towels or you can simply grab handfuls of it and squeeze out the water with more paper towel, until the majority is GONE-ZO.
- NOW, combine all your ingredients in a large bowl & mix to combine until they are fully incorporated & you’ve got FRITTER BATTER! I had to get in there & get down & dirty with mah hands baby!
- Scoop out enough for one fritter in your hands & form a patty. The dough will be relatively sticky but, you should be able to roll it into a fritter! Spread the fritters onto your baking sheet! (If you find you’re having a hard time forming them, just wet your hands & pat them into shape!).
- Bake for 20-25 minutes, flipping them once at halfway mark! You’ll know they are ready the both sides are browned & they are cooked through!