Posts Tagged ‘summer cooking’

Vegan Zucchini Fritters

Friday, July 12th, 2013

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
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 Р10 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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