Vegan Easy Crispy Zucchini Fritters Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more nutrients, while cornmeal adds a unique texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Grate 4 zucchinis using the largest holes on the grater or a food processor.

Add 1/2 teaspoon of salt to the grated zucchini and mix with hands.

Place the zucchini in a colander set over a bowl and let it sit for 5 minutes to drain.

In a mixing bowl, combine 1 cup of plain flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of nutritional yeast, and 1 teaspoon of chili powder.

Slice the whites and light green parts of 2 spring onions and add them to the bowl.

Stir the dry ingredients and then add 3/4 cup of plant milk to form a thick batter.

Squeeze the grated zucchini with hands to remove excess liquid before adding it to the batter.

Stir the grated zucchini into the batter until well combined.

Heat oil in a frying pan over medium heat.

Drop 1/4 cup fulls of the batter into the frying pan, flattening slightly to create even thickness.

Cook until golden brown, about a couple of minutes, then flip and cook the other side.

This recipe makes roughly 10 fritters.

Serve hot, garnished with sliced spring onions and sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens