Vegan Zucchini Fritters
It is Zucchini season. After including it in lasagna, my muffin recipe and grilling it, I still had a couple to use up. I found this recipe on lovingitvegan.com by Allison Andrews.
Delicious. Savory and comforting.
I made minor changes.
Ingredients
3 1/2 cups grated Zucchini
1 1/2 teaspoon salt
1 cup whole grain flour of choice
1/4 cup nutritional yeast
1 1/2 teaspoon baking powder
1/2 teaspoon crushed garlic
2 green onions chopped
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/4 cup vegan butter- melted
2 tablespoons olive oil
Instructions
Grate the zucchini and then add to a mixing bowl. Add 1 teaspoon salt and mix well. Leave for 10 minutes
Use hands to squeeze out excess water, placing squeezed zucchini in fresh bowl leaving water behind.
Add flour, nutritional yeast, baking powder, crushed garlic, green onions, 1/2 teaspoon salt, cayenne pepper and red pepper flakes and mix.
Add melted butter and mix
Add 1 tablespoon of oil to frying pan over medium heat. Once hot, use ice cream scoop or about 1/4 cup to place into oil. Flatten with spatula.
Cook 3-6 minutes on each side until both sides nicely browned. Place on paper towel on rack or plate.
Repeat next batch with remaining olive oil.
Serve with vegan sour cream, sriracha or favorite dipping sauce.
