Zucchini Fritters (Vegan, GF)

INGREDIENTS:

  • 2 large zucchinis (grated)

  • 1/2 c oat flour

  • 1/2 c buckwheat flour

  • 1/2 onion (chopped)

  • 1 tbsp garlic (minced)

  • 1/2 tbsp turmeric

  • 1 tbsp nutritional yeast

  • Paprika, Salt & Pepper to taste

  • Flax “egg” (1 tbsp ground flax + 3 tbsp of warm water)

DIRECTIONS:

  1. Preheat oven to 400F and lightly grease a baking sheet or pan.

  2. Whisk the ground flax and water and set aside.

  3. Prep the zucchini:

    1. Place the grated zucchini on a dishcloth, add salt and let it sit for 5-10 minutes. Leaving it in the dishcloth, squeeze it over the kitchen sink to squeeze the water out. The more water you squeeze out, the less moist your zucchini fritter will be. Set it aside. This is just like prepping tofu!

  4. In a large bowl, mix all of the ingredients (veggies, flax seed, flours and seasonings) until they’re well incorporated. At first, it might seem like the mixture is really dry and needs moisture (if you dried the zucchini a lot), but that’s ok, just keep mixing until you have a very sticky dough. Don’t be afraid of over-mixing. 

  5. Scoop enough mixture and form a little patty with your hands (I used a cookie scoop  and used two scoops to form each patty). Place them on the baking sheet/pan. They don’t expand so you can place them close together. 

  6. Bake for 10 minutes, then flip them over and bake for 10 more minutes (20 total). Remove from the oven and they’re done!

These can be served hot or cold, but I personally like adding them to salads or as a side with cashew crema and  little bit of lime.

I modified this recipe from the Loving it Vegan blog.

Jessica Sanchez