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.
Ann M says
I really enjoyed the flavor of these, but the texture was very different from the zucchini scallion fritter recipe that I’ve been making for years which is very similar to this. Mine also looked nothing like yours, so I’m not sure where I went wrong. I used white flour instead of wheat flour because that’s all I had. I may try using an egg instead of the flax next time as I have more zucchini to use.
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!