Vegan Zucchini Fritters Recipes

VEGAN ZUCCHINI FRITTERS

Vegan Zucchini Fritters image

These warm and zesty vegan zucchini fritters! Made in just 20 minutes, they make the perfect breakfast, lunch, or dinner. Top with vegan sour cream and fresh green onions for a simple and delicious meal.

Provided by Sarah McMinn

Number Of Ingredients 10

Ingredients

4 cups shredded zucchini, (about 1 pound )
3/4 cup all-purpose flour
1/4 cup nutritional yeast
1/4 cup Bari Butter Infused Olive Oil
1 tsp. baking powder
3 cloves garlic, (minced)
2 tbsp. vegan parmesan, (optional)
2 green onions, (diced)
2 tbsp. oil, (for cooking)
salt and pepper, (to taste)

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

Vegan Zucchini Fritters image

These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy for a wonderful light meal.

Provided by Alison Andrews

Categories Appetizer Entree Savory

Time 27m

Number Of Ingredients 11

Ingredients

3 1/2 cups Grated Zucchini ((490g) measured/weighed before squeezing out excess water)
1 tsp Salt
1 cup All Purpose Flour ((125g) )
1/4 cup Nutritional Yeast
1 1/2 tsp Baking Powder
1/2 tsp Crushed Garlic
2 Spring Onions (Chopped*)
1/4 cup Vegan Butter ((56g) Melted)
2 Tbsp Olive Oil (for frying)
1 Recipe Vegan Sour Cream
Spring Onions (Chopped)

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

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