Best 2 Vegan Zucchini Fritters Recipes
In the pursuit of delectable vegan cuisine, zucchini fritters emerge as a shining star. These delightful morsels, crafted from the humble zucchini, offer a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned vegan chef or embarking on a plant-based culinary adventure, this article will guide you through the art of creating irresistible zucchini fritters that will leave you craving more.
Here are our top 2 tried and tested recipes!
VEGAN ZUCCHINI FRITTERS
Steps:
- In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
- Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Taste and adjust seasoning.
- Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
- Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.
Nutrition Facts : Calories 136 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 2 g, Sodium 50 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGAN ZUCCHINI FRITTERS
Steps:
- Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
- Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
- Add in the melted vegan butter and mix into a thick batter.
- Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
- Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
- Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
- Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
- Serve with vegan sour cream and chopped spring onions.
Nutrition Facts : ServingSize 1 Fritter, Calories 142 kcal, Sugar 1.6 g, Sodium 417 mg, Fat 7.9 g, SaturatedFat 2.2 g, Carbohydrate 14.6 g, Fiber 1.3 g, Protein 2.9 g
Tips:
- Use a large bowl to mix the batter. This will give you plenty of room to work and prevent the batter from splattering.
- Grate the zucchini using the large holes of a box grater. This will create long, thin strands that will hold together well in the fritters.
- Squeeze the excess moisture out of the grated zucchini. This will help to prevent the fritters from becoming too soggy.
- Add the grated zucchini, flour, cornmeal, baking powder, salt, and pepper to the bowl and stir until just combined. Do not overmix, or the fritters will be tough.
- Heat a large skillet over medium heat. Add the oil and swirl to coat the bottom of the pan.
- Drop the batter by rounded tablespoons into the hot oil. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve the fritters hot with your favorite dipping sauce.
Conclusion:
These vegan zucchini fritters are a delicious and easy way to use up summer zucchini. They're perfect for a quick and easy weeknight meal or a fun appetizer for a party. Serve them with your favorite dipping sauce, such as ranch dressing, tzatziki sauce, or marinara sauce.
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