Vegan Zucchini Fritters

I discovered these vegan zucchini fritters because this summer I have been trying to step out of my comfort zone with my usual summer produce and I wanted to make something a little different than our usual fried or grilled zucchini. Randomly, fritters popped in my head, but I realized there were no eggs in the house. I figured there must be a vegan option out there. Did a little google search and bam! zucchini fritters on the table in less than an hour. I’ve made these fritters a few times and tweaked the recipe a bit, the original can be found here. I haven’t tried the dip with that recipe yet, but it sounds delicious.

Zucchini Fritters

Vegan Zucchini Fritters
makes 6 small fritters (a side for 2)
1 large zucchini
salt
1/2 cup of all purpose flour
1 clove garlic, minced
a generous amount of freshly ground black pepper
1/4 teaspoon dried oregano
oil for frying (I use canola or safflower)

  1.  Grate zucchini, sprinkle with a little salt and leave in a strainer in the sink for 5 – 10 minutes
  2. Give the zucchini a little squeeze to remove excess moisture and transfer to a mixing bowl
  3. Add flour, a little more salt, pepper, garlic, oregano (and sometimes maybe some lemon) and stir to combine
  4. I’ve found it combines in to a doughy fritter batter like substance a little more quickly when I go ahead and get in there mixing with my (just washed) hands right from the beginning. You are going to have to get your hands dirty to make the fritter balls anyways…
  5. Divide mixture evenly in to 6 balls, then form the zucchini fritters in a patty shape. Add a little more flour if mixture doesn’t seem to be holding together.
  6. Pour oil in to pan and begin heating, I use a very thick coat covering the bottom of the pan, not even 1/2 inch. I heat it up initially over high heat and reduce to medium when oil is nice and hot and gets a bit of a shimmer.
  7. Place all 6 patties in the pan if there is room, but don’t crowd. You can also cook in batches. Cook for 3 -4 minutes and turn when golden brown on the bottom.
  8. Cook another 3-4 minutes to brown the other side. If they all aren’t done at the same time, just remove the done ones and keep cooking the rest.
  9. Keep an eye on the fritters and if your stove has some hot spots like mine, move things around in the pan to keep all the fritters browning about the same. They should be brown on both sides, heated through and all of the flour cooked off.
  10. Remove from pan, place on paper towels to remove some excess oil and sprinkle with a tiny bit of salt.
  11. Delicious!
Zucchini Fritters

See! It doesn’t take that much oil to cook the zucchini fritters.

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11 Responses to “Vegan Zucchini Fritters”

  1. I love zucchini fritters. I just made a batch last week and seasoned them like they were crab cakes…lots of Old Bay, garlic, salt and pepper. Delicious! I should have squeezed lemon juice on them…that would have been a good addition as well.

    [Reply]

    Amy Reply:

    That sounds delicious! I should buy some Old Bay, I’m a west coaster, so I am not sure if I have ever even had it. I was always curious when people talked about crab boils and they always mentioned Old Bay.

    [Reply]

  2. Sounds super yummy! I must pin!

    I also nominated you for Liebster Award! You can read it about it here: http://suchamama.com/2013/07/15/liebster-award/ I hope you don’t mind. Consider it a shout out to one of my favorite blogs!

    [Reply]

  3. Silver Price says:

    Yet again I have another zucchini recipe. I know you must be getting a little sick of all this zucchini, and so am I! I think the rest of my harvest will be given to friends and family. I’m done!

    [Reply]

  4. […] Not good for someone who also cooks for her egg-intolerant man friend. Thanks to suggestions from Baby Baby Lemon, however, my vegan zucchini fritters turned out to be just what I was craving. Next time around I […]

  5. Rick says:

    I started making vegan zucchini fritters for my girlfriend this summer and found that ground milled flax seed is a great replacement for egg and holds the batter together very nicely. She likes heat so my next experiment is to make habanero fritters and serve with mango cilantro salsa.

    [Reply]

  6. Vegan says:

    OMG! i am making these now and devouring them as the next batch is frying! gosh i wont have any left by the time theyre all done lol .. so much for tomorrows work lunch! I added sunflower seeds,jalapenos and olives .. and chilli in addition to the recipe! Wow … pity theyre so good lol …no lunch for tomorrow!!

    [Reply]

  7. Hex says:

    I’ve just made them… awesome

    [Reply]

  8. Aissa says:

    These came out perfect. I made a sauce with tomato sauce, garlic powder, onion flakes, cumin, oregano, and cayenne powder. Served with cilantro rice, cooked pinto beans, and avocado equals a yummy meal. Thanks for the recipe!!!

    [Reply]

    Amy Reply:

    I’m so glad you liked them! That sauce sounds delicious.

    [Reply]

  9. […] her überlegt, was ich der lieben Anne mitbringen kann. Entschieden habe ich mich im Endeffekt für Zucchini Fritters. Die kugelige Zucchini, aus der die Fritters entstanden sind, ist nämlich unsere allererste […]

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