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.
I love this whole food plant based recipe. You can serve it for brunch, lunch, dinner, or even as a snack!
- 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
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.
* These fritters are pretty moist on the inside, so if that’s not your thing, you might not like this recipe. If you still want to try it but would like them drier, you could try making mini versions to help them get drier through out. I also found that if you leave them out overnight they dry out a bit more too.
Featured Ingredient: Zucchini. 46 Recipes 82 Days to go!