Are fritters a breakfast, lunch, dinner, or snack type of recipe? What's your vote?
As I was categorizing this post I realized I would eat them at all four times. For a savoury breakfast, these Baked Vegan Zucchini Fritters served with a dollop of sour cream, a side of apple sauce, some home fries and a light salad would be just divine. For lunch I could see them served along side a bowl of tomato soup and maybe a light salad here as well (I love salad)! For dinner, with Creamy Coconut Garlic Mushrooms, and some mashed potatoes. For a snack, I just pick one up and eat it cold, no utensils needed. You could even layer these into a sandwich or use as salad topper. So many scrumptious options.
So why does my recipe make only 6 zucchini fritters? Because I'm a damn fool that's why. I would make another batch right away but I am out of zucchini. Boo-urns. So you are welcome to double this recipe if you like.
These are definitely going to be a new regular for me. Light, healthy, easy to pull together, fancy looking, fancy tasting, all the fancy things I like in a recipe. I think I will make them in larger batches and even try freezing some. Quick fancy brunch, here I come!! So fancy.
Side note: I said it too many times! The word fancy is starting to not sound like a real word anymore. I hate it when that happens!
To make these fritters into fritters, and not soggy blobs of zucchini, you will first need to grate the zucchini.
Then line a bowl with a clean dish towel, and fill with the grated zucchini. Sprinkle with magic fairy dust... or salt, whatever you call it. Toss, and then let rest for 10 minutes. The salt will help pull the water out of the zucchini. Then you just gather up the sides of the cloth, so that the zucchini is trapped inside, then squeeze the zucchini so that water is released. Do this for a minute or two so most of the water comes out. You will never get ALL the water out, zucchini is 95% water!! So don't even try. Just get the excess out.
Now add the zucchini to a bowl along with onion, garlic, whole wheat flour, nutritional yeast, and flax, and mix to combine.
Form your patties and bake for 20-25 minutes flipping once midway through, until golden on both sides and cooked through.
Top with a dollop of vegan sour cream, some fresh chives, a crack of pepper, or however you like.
Baked Vegan Zucchini Fritters
Ingredients
- 4 cups grated zucchinis
- 1 teaspoon salt
- 1 tablespoon ground flax or ground chia
- 3 tablespoons warm water
- ½ yellow onion, chopped
- ½ cup whole wheat flour
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400F (200C). Lightly grease a baking sheet.
- Line a large strainer with a clean dishcloth and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible.
- In a small bowl mix together the flax and warm water. Set that aside.
- In a large bowl mix together the squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic. Mix well. Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.
- Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through. Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.
Notes
Nutrition
Featured Ingredient: Zucchini. 46 Recipes 82 Days to go!
Bon Appetegan
Sam.
MINDY HERI says
Aloha Sam, I just made these, so amazing! After I formed them I let Them sit out for two hours. Used almond flour. Sprayed some parchment paper with light oil and bake for 30 min. then flipped over and baked for another 10 min. Perfection! great use of zucchinni !
Mahalo for a great recipe!
Melissa says
Now I usually don't like zucchini, (I was cooking these for my family) but upon trying one I discovered that these are actually delicious! We ate them with your recipe for creamy garlic pizza dip, and I couldn't be more pleased with the outcome! Unfortunately though, they took me three hours to make, probably because I fried them instead of using the oven. Next time I'll try baking instead!
Melissa says
(I forgot to add that I was making three times the amount in the recipe, which definitely contributed to the amount of time it took me!)
Iffy says
This tasted amazing! My whole family loved it. I replaced the flour with oat flour to make it more weight loss friendly and used parchment paper instead of oil. Also added some chili powder.
Lila says
How would you adjust the amount of zuchinni if using frozen shredded zucchini?... So much left over from the garden last year!
Dillon says
Currently trying to make the switch to vegetarian and at some point full vegan, so going to try this recipe. If I meal prep these, how long do you think they would be ok in the fridge for? Or could I possibly freeze them, then re-heat them at work in a microwave maybe? Any tips would be great.
Diana McCoy says
I can't really comment on the recipe per se because I made the mistake of following one reviewer's advice to juice the zucchini to get the requisite amount of shredded zucchini minus all the water. Hadn't used my juicer in awhile and forgot how watery zucchini is. 5 medium zucchini translates to less than 1 cup of shredded zucchini! Looks like I'll be drinking my zucchini juice lunch today instead of eating fritters.
A word to the wise.
Larci says
Made this recipe last night. It was a hit with all. Used one cup coconut flour and 1/2 cup whole wheat flour. May try all coconut flour next time cause you know there is going to be a next time. Topped it with some no oil hummus and diced Roma tomatoes. Outstanding. The smell and taste took me a while to place...spanakopita. Thank you and bravo. This is a must try.
Sam Turnbull says
Awesome!
Dawn says
These were amazing! Thanks for so many great and healthy recipes!
Sam Turnbull says
You're most welcome, Dawn! Glad you enjoy 🙂
Beryl says
Very tasty and a great way to add zucchini to my family's diet! Thanks for sharing such wonderful recipes!
Sam Turnbull says
You're most welcome, Beryl! So happy you enjoyed 🙂
Liv says
I subbed almond flour for the wheat flour as I need to be gluten free right now. These were fabulous! I followed advice I read in the comments: I used a potato ricer to squeeze the zucchini, and broiled both sides after baking. My husband said only 3 words as he inhaled them, "Make these again." I've never posted a comment before but my 8 and 9 year olds insisted. Served with a salad and enjoyed by all.
Sam Turnbull says
Oh that's so awesome, Liv! So happy you loved the recipe so much 🙂 And thank you for leaving a comment 🙂
Pat says
Thank you for this wonderful recipe! I used chickpea flour as a gluten-free substitute and it worked beautifully! These are so good and just in time! My friend is overloading me with zucchini!
Sofia says
These are definitely a go-to! We love them.... I am making latkes tonight for hanukkah and am planning to fry up some fritters alongside them as I have about 13 zucchini right now (lol) … have you tried to fry them before? I don't see why it wouldn't work ...
Sam Turnbull says
You could for sure fry them. Just make sure to keep the heat low so they cook all the way through. Enjoy!
Elyse says
This recipe comes out to be amazing awesomeness. Even my Non-Vegan family members are fighting over who gets the next one.
Sam Turnbull says
Hahaha! Love it! Thrilled they were enjoyed so much 🙂
Tiffany says
Thank you for this recipe! My boyfriend and I enjoyed them immensely. I made a few modifications. I used yellow zucchini squash and red onion because thats what I had.
I also used mostly chickpea flour and a bit of whole wheat flour. It was delicious! I will definitely make them again.
Sam Turnbull says
Yay! So happy you enjoyed them, Tiffany 🙂
Tilly says
Will it work without the flax? You can’t get it where I live.
Sam Turnbull says
The flax helps them hold together. It might work ok, but you could substitute flax for ground chia if that is available to you 🙂
Jovana says
Made these for lunch... we made 10 instead of 6... mom/husband and I finished them all. Lathered in some no-oil hummus.
soooooo damn gooooood. TY!
Sam Turnbull says
You're most welcome, Jovana! SO happy they were enjoyed 🙂
Julie says
This recipe has failed for me now three times. This round I'm now out 3 fresh garden zucchini. I wish there was a way to flag this so I'd quit trying it. 🙁 It's been a year since my last attempt (I forgot it was this recipe I had tried) and now I remember that that time, they also completely stuck to the pan AND they never firmed up AND they were soupy and I couldn't flip them. 🙁 I'm so bummed. I'd been saving those zucchini for a special occasion and this was it and now they're gone.
Sam Turnbull says
So sorry to hear the recipe didn't work for you, Julie! It sounds like perhaps not enough liquid was squeezed out.The patties have to be really dry. It's a recipe many readers make often and it always works for me as well... wish I could be more help!
Tiffany Stevens says
Yeah, mine came out soupy, too. I will dry out the zucchini WAY better next time and give it another go because the flavor was great, but the texture was not. =( However, I've also never made a fritter of any kind before sooooo.....try try again!
Mike says
Julie, I had a problem with this recipe also. I have made so many of Sam's recipes with great success that I was surprised at the total failure. I guess what they say is true, you can't win them all!
Debra Lawler says
So, I had this not so bright idea and decided to "skip squeezing the liquid out of the zucchini" and just omit the water. Wrong!! I just made zucchini glue! 😉 It tastes delicious, but it's glue. I will try this again and do it the "right way."
Sam Turnbull says
Hahaha! Yeah, it's an important step. Glad it tasted good at least! 🙂
Emily says
This recipe sounds delicious and I can't wait to try it! I'm not vegan so would 1 egg be substitute for ground flax seed and water?
Sam Turnbull says
I don't cook with eggs so I would recommend sticking with flax. 🙂
Nicole Genetin says
I made it tonight and it was delicious. Can you bake them and freeze them??
Sam Turnbull says
So happy you enjoyed them! Yes, I think they would freeze just fine.
Kirsten-Lee says
I just shared this to my blog I hope that's okay. ...
http://www.facebook.com/AussieVeganSheila
Great recipe by the way! Having it for dinner tonight! Thanks for sharing!
KL
Sam Turnbull says
Absolutely, you are always welcome to share links to my recipes anywhere. Helps more people find my blog! Enjoy 🙂
John Barton says
The recipe was great. The thing I did different was I used my juicer to take out all the moisture and they were nice and crispy. You can use this technique with almost anything you juice and make fritters from the leftover pulp.
Sam Turnbull says
Oh that's a very cool idea for leftover pulp! Happy you enjoyed them John 🙂
Judi Sweat says
Do you think I could use yellow squash along with the zucchini??? I'd like to make these for lunch today and have yellow and zucchini....Thanks, Judi
Sam Turnbull says
Yes, I think that would work fine. Enjoy! 🙂
Denise says
I just made these with yellow squash and YUM!! San, you were right. Need to at least double this recipe to extend the deliciousness! This is one of those recipes that can be easily changed with adding a spice or hot pepper.
Sam Turnbull says
Haha! So happy you loved them Denise! 😀
Peggy Bloxham says
These were very good
Sam Turnbull says
So glad you enjoyed them Peggy 🙂
Sue Warner says
Great recipe! I have a trick to get water out of zucchini or spinach or any watery vegggy- use a ricer to get the water out. Easy and fast...
Sam Turnbull says
Oh cool! Doesn't that turn them to mush tho? Or does it just mush out the water?
Sue Warner says
Not at all! Still crispy
Sam Turnbull says
Great!
terry cohoe says
I tried this tonight (did them on the barbecue on a cookie sheet so as not to heat up the whole house) and they turned out fabulous. I added a bit of thai sauce, but followed the recipe other than that. Loved them.
Sam Turnbull says
Yay! So happy you loved them. I love the idea of BBQing them, that might add a bit of smoky flavour, mmmm! 🙂
Dan says
I was fortunate enough to have a very good friend make these for me! And they were delicious! Thank you for this recipe, I will be making it very soon myself!
This would be wonderful to serve to friends too, with hot sauce or if I could find a no oil Buffalo sauce that would be good on this too!
Thanks again! Love your site,
Dan
Sam Turnbull says
Yay! So happy you enjoyed the recipe so much and my site! 😀
Dan says
Do you care if I share it in my Private Facebook Group?
It's called McDougall Friends Facebook Group. It's for those of us following Dr. McDougall's WOE plant based with no added oil.
Thanks for the consideration. Dan
Sam Turnbull says
You're welcome to share the link to my recipes anywhere you like! Just don't cut and paste the entire recipe. 😀
Dan says
Thank you I will share it the way you suggest. Thanks, Dan
Stephanie says
Any suggestions for gluten free flour?
Sam Turnbull says
I am certainly not an expert in gluten free, but my go to is Bob's Red Mill Flour Mix 🙂
Tina says
1st time going vegan. Used Napolina, apples, yellow pepper & coconut oil as binding base. Added jalapeños, carrots & onions. Baked in oven as small bite size patties. Delish!! Will definitely make again soon, but next time a double batch!!
Sam Turnbull says
Congrats on your new veganism Tina!!! So happy you enjoyed and were able to make it your own. Let me know if you have any questions or need any support 🙂
Dan says
Why did I not see this coming? OK, not vegan, tried one of your other recipes (loved it) and decided to try more. These were AWESOME! Like some of the other comments - simply adjust the temp and cooking time to your oven (425 for me as it cooks a little cooler) and then a few minutes under broiler on second rack down in oven (so they wouldn't burn) and came out great. Made the sauce Monique recommended (see Aug 25, 2015 comment) to go with it - great recipe! Half way through dinner realized (because it never occurred while eating it!) ....oh God - with everything else I made to go with it it's an all vegan dinner.....Yes, that Sam's a sly one. She's slowly reeling in us carnivores...
🙂
Sam says
Muhahahaha!!! You have figured out my secret plan! 😉
So very happy I am reeling you in.
Jane says
I just made these and they are simply delicious. I adjusted the recipe a bit: 3 large zukes, 1/2 diced green bell pepper, 1 Tbsp hulled sesame seeds, 1 Tbsp chia seeds, 1/4 cup raw sunflower seeds, 3/4 cup of gluten free all purpose flower (adjust per wet zukes) and 1/4 tsp black pepper. I was concerned they would be soggy, so I made the patties no more than 2" in diameter and only 1/2" thick. I got out a big metal pizza pan and covered with parchment paper. Lightly brushed the paper with olive oil and placed the patties on them and then lightly brushed the tops of the patties. Cooked these at 380 degrees for about 30 minutes on each side. My home smells very green right now and the sunflower seeds were toasting - mmmmm. I ate 1/3 of these and and had to put the rest away. I did squeeze the water out of the zucchini A LOT and with them being so small, they were crunchy on the outside and delicious on the inside and not a soggy blob.
Sam says
Mmmm your additions sound lovely Jane! So happy you loved them and that you were able to make them your own 🙂
Kassy | Enjoying Earth says
I only recently found your blog, and I have been preparing to make pretty much all of your recipes at this point, but it all started here! The only vegetable I had left was zucchini a few nights ago so I searched for an easy recipe to use them in, and I landed over here. They were so so good! These babies will forever be on my go-to list for quick and delicious meals, and I think I am going to make mini fritters for my a party tomorrow night to get some non-vegan opinions 😉 I'm sure they will be a hit!
Sam says
Yay!!! Welcome to my blog. So happy you loved the recipe Kassy! I hope you try and love many more of my recipes. Just let me know if you ever have a question 🙂
Amanda says
Hey there, the flavor was great but texture not so good gummy, stuck to pan, and never browned. What temperature do you cook them at and you never mentioned greasing the baking pan. Remember newbie chefs such as my husband who attempted these might be trying to follow your recipes.
Sam says
Hmmmm you're not the first person who had trouble with this recipe. I'm not sure why, but I have put it on my list to make them again to see if I can give any other pointers. I will let you know if something changes. Sorry about the recipe not turning out great Amanda! I will do my best to fix it for you 🙂
Sam says
Follow up: I tested the recipe again, and it turned out great for me. These fritters are pretty moist on the inside, so if that's not your thing, you could try making mini versions to help them get dryer through out. I also found that if you leave them out overnight they dry out a bit more too.
Maya says
I have brewers yeast from making lactation cookies. Can I substitute it in place of nutritional yeast?
Sam says
Hi Maya,
I think that should work fine, nutritional yeast is slightly nuttier in flavour, so the recipe may taste a little different but it should be ok.
Enjoy!
Leigh says
I made these last night for the first time - OH MAN so good!
Thank you for sharing all the yummy!!
Sam says
So happy you loved them Leigh! Thank you for coming back and leaving your review 😀
Monique McDowell says
Holy.Crap. I was expecting to like this fritter ok. But then I made a sauce to dip them in and I'm suddenly head over heels for these fritters. This recipe is going into weekly rotation effective immediately!
Sam says
Haha! That's awesome!! I'm so happy you liked the fritters so much Monique! What sauce did you make?
Monique says
Sam,
I made a sauce I got from a recipe for salmon cakes....tastes like spicy yum yum!
I doubled up on the recipe and am so glad I did! Heading to the store after work to buy more zucchini and onion to make these for tonight!!
1/2 cup mayo (I used vegenaise)
1 t hot sauce
1 T fresh lemon juice
1 t capers
1 t ketchup
1 garlic clove (I used habanero garlic)
pinch of old bay
blend together in a mixer
(I also added a couple squirts of siracha)
Sam says
Oh that sounds great! Thank you for sharing Monique 🙂
Susan Wolfe says
I'm curious if you tried to freeze them? And if you did, did you cook them first?
Sam says
Hi Susan,
I haven't tried to freeze them because I have a teeny tiny freezer (and I also tend to eat the entire pan in one go) haha. I think they would freeze well once cooked. Then you could spread them out on a baking tray, and bake at a lower temperature until hot and crisp again. If you give it a try, let us know how it works out for you.
Dee says
Making them now. Had to throw away a whole tray because they wouldn't brown and. Couldn't be released from parchment lined tray. Made a triple batch and fried them. Then they were great!
Sam says
Hmmmm I am wondering if my oven temperature was off when I wrote this recipe... Although I see it worked for some people. So happy you were able to fry them and rescue them!
Sherrie says
Sorry to burst everyone's bubble but I made these and they were AWFUL. Followed the recipe exactly but substituted all-purpose flour for the whole wheat flour. Grated the zucchini and squished the water out using a kitchen towel. Placed the patties on parchment paper to bake.
They came out soft and gummy, even baked them a little longer because they never really browned.
I ended up throwing the whole batch in the garbage.
Maybe they didn't turn out well because I live in Denver-(high altitude?) or that I used pre-ground flax seed instead of grinding them from whole seed.
Any suggestions? I really wanted to like this recipe as I have an abundant crop of zucchini.
By the way, I love the name of your website! 🙂
Sam says
Awww that's such a bummer! I'm sorry the recipe didn't work out for you Sherrie. Do you think that perhaps your oven is a little cool? I bought an oven thermometer to use in my oven, because I find ovens are often not accurate. You said your zucchini fritters never really browned, which is what makes them a great texture, so thats why I am wondering about that. I don't think the flax would be the issue because that is to holds them together. If they held together fine, then it shouldn't be the problem. I'm glad you like the website name! I hope this doesn't deter you from trying more recipes in the future!
Gwyneth Knolls says
These sound delicious and easy but I do not have a proper oven...only a toaster oven. Would they cook properly in that?
I have a garden with an excess of zucchini and am always looking for more recipes to use them. I'm going to try your recipe and let you know if it works.
Sam says
Hi Gwyneth,
I don't actually have a toaster oven, so I am afraid I don't have much experience with them. If you give it a try, let us know how it turns out, and if you have any toaster oven baking tips!
Ricky says
Toaster oven wasn't the Bee's Knees... mine came out soggy and didn't brown. I normally fry my fritters, but gave the toaster oven a shot. I kept the oven at 400• and had the patties in for about 20 mins each side. They were still soggy and not very brown. So I cut them in half and made even flatter patties and put them to broil for about another 15 mins. They got brown but still soggy and didn't taste that good. Think I'll stick to frying them. ❤
Sam Turnbull says
Ah, yeah doesn't sound like the toasted oven worked well. Better stick to an oven or frying next time. Thanks for the advice!
Anna says
Hi There.
I came across your site because I am trying to find something to make for my 1 year old that does not have eggs in it (due to possible allergens, didn't get tested though and really don't want to go through that).
What is Nutritional Yeast? And will that be something I can omit? Or is it ok for me to give that to my child?
Spencer says
Nutritional Yeast is basically inactive brewers yeast. It absorbs a bit of moisture but mostly adds flavor like any spice you put in would. It has a distinctly cheesy taste and is often used by dairy-free people to make cheese sauces and to spice up popcorns, salads, and soups. You could find it online or at any health food store.
https://en.wikipedia.org/wiki/Nutritional_yeast
Sam says
That's exactly right Spencer! Thank you for sharing 😀
sylvieamesee says
Love zucchini fritters and I use to eat them at any time of the day! My mother store them in the oven and each time I go to the kitchen to have a coffee, I open the oven and have 1 or 2... I'll ask my Mum to try the vegan version but in bigger quantities (I'll have these 6 fritters on my own for sure!)
Sam says
Hahaha I know what you mean! I can easily have fritter after fritter!! Omnomnom! I hope you and your mum enjoy!
amy says
I as well am wondering what type of flour to substitute for the wheat flour. Any ideas Sam?
Sam says
Hmmm... gluten free cooking isn't my specialty yet. I think an gluten free all purpose flour blend, like the one from Bob's Red Mill would work fine. I would also try oat flour.
If you try let me know how these work out for you!
Best,
Sam
Undine says
Masa harina might work as a flour substitute.
Sam says
Thanks for the tip Undine 😀
Régine Bohar says
Masa harina, being made from corn, is likely to contain GMOs, unless you can source some organic one (I ordered some from the health food store)
Sam says
Good to know!
Shannon says
Do you have any estimate what the volume of the zucchini shreds were after squeezing out the liquid? I want to try using a mix of zucchini and other veggies but they don't all have the same water content. Thanks!
Sam says
Hmmm... I don't really know, but I think using other veggies will work great. I have a recipe for Sweet Potato Pancakes which is very similar. As long as you try to get the majority of water out so that the pancakes will stick together it should work just fine. Enjoy!
Shannon says
Thank you for the reply! I will check out the other recipe too, and let you know how it goes.
Srivani McIntosh says
Hi Sam... just found your blog and this was the first recipe I tried. OMG - these are AMAZING!!! And soooooo simple. We absolutely devoured them (hubby, 20 month old daughter and myself). I served with a cashew sour cream - but they really don't need anything. When I formed the fritters, I slathered my hands with coconut oil to keep the batter from sticking - and a little natural moisturizing never hurts the hands.
Thanks for a great recipe - this one is a keeper for sure. I look forward to exploring your blog and recipes.
Srivani
Sam says
Yay! So happy you enjoyed your first Recipe from my blog. I hope you enjoy many more to come 🙂
Anonymous says
Hey Sam!
These wee DELICIOUS but they were a little gooey in the middle. What dd you think I did wrong?
Candice
Sam says
Hi Candice,
So happy you enjoyed them! You could have cooked them a little longer to cook all the way through. If they looked like they might get too brown on the outside, you could try making the patties a bit thinner so it's easier to cook all the way through, or try lowering your oven temperature. All ovens vary slightly.
Hope that helps!
Sam
Srivani McInosh says
Hi Sam... I just found your vegan blog about a week ago and this is the first recipe I've made. I made these tonight - OMG - absolutely amazing flavour. And actually so very easy. I actually oiled my hands a bit with coconut oil before forming the fritters, so that helped with the sticking... and helps to condition/moisturize my hands too! 🙂 My husband LOVED these too. We served with Cashew "sour cream"... but they really don't need anything. Thanks for the great recipe. I look forward to exploring your site and trying more recipes.
Sam says
Hi Srivani,
Yay! So happy you and your husband loved them! Good idea about oiling your hands. I hope you enjoy more of my recipes to come. Thank you for the lovely comment!
Sam
Srivani McIntosh says
Sorry I posted twice! I wasn't sure my first one worked and I really wanted to comment! 🙂
Sam says
Haha, no problem! I am always happy to receive nice comments!!
Kathy Sturr says
I would eat these morning noon and night, too! Yum, and guess who has some zucchini?
Sam says
Zucchini is a hot commodity these days! Glad I am not the only one who would eat these all day long. I wonder what other delicious foods fit in to that category?
Linda @ Veganosity says
Oh my gosh Sam, my mouth is watering! These look fantastic!! I need to get to the supermarket and buy some zucchini and make these for dinner.
Sam says
Haha, thank you Linda!
I had to rush to the market and get more zucchini!
thezsdad says
These sound delicious, and I'm definitely going to try them as soon as possible. However, as someone who watches his sodium intake, I need to point out that were you to follow the recipe and use it to make six servings, each would have approximately 404 mg of sodium, since there's 2,300 mg of sodium in a teaspoon of salt and the other ingredients contribute small amounts as well. Personally, I'd omit the salt completely, but for anyone who wouldn't, that's a pretty hefty amount of sodium, along the lines of commercially-prepared foods, and they ought to be aware of it!
Sam says
Hi thezdad,
I think some of the salt would get washed away when you squeeze out the zucchini, but absolutely, omit the salt if you like. If you omit the salt completely, just make sure to give the zucchini a couple extra good squeezes, as the salt helps in pulling the water out of the zucchini.
Enjoy!
rivkapivka says
Sounds AMAZING! Do you think oat flour would work as a sub?
Sam says
Thank you!
I haven't tried it myself, but I think it would work just fine. If you give it a go, let us know how it turns out for you. 🙂