How do you prevent these zucchini fritters from becoming soggy?

The recipe instructs to salt the grated zucchini and allow it to rest for 20-30 minutes, then squeeze out all excess liquid with a paper towel before mixing, which is crucial for a crispier fritter.

What ingredients bind these vegan zucchini fritters together?

These fritters use a combination of flaxseed meal mixed with water to create a flax egg binder, along with brown rice flour, which helps the batter come together and hold its shape.

What gives these zucchini fritters their savory flavor profile?

The fritters are seasoned with finely chopped red bell pepper, minced garlic, fresh chives, Dijon mustard, dried thyme, black pepper, and a small pinch of red pepper flakes for a savory and slightly zesty taste.

Is it necessary to refrigerate the zucchini fritter patties before cooking?

Yes, the recipe specifies refrigerating the formed patties for 1 hour. This step helps them firm up, making them easier to handle and ensuring they hold their shape better during cooking.

What is the best way to cook these zucchini fritters for a crispy texture?

For the best crispy texture, cook the patties in coconut oil in a large skillet over medium heat until browned on both sides, about 6 minutes per side. After cooking, drain them on a paper towel for 2-3 minutes.

7 years ago

Zucchini Fritters
[Vegan]

Name: Zucchini Fritters [Vegan]
Cook time: 30 min
Yield: 8
Ingredients: 1 large zucchini, grated (about 3 ½ - 4 cups); 3/4 teaspoon sea salt; 1 tablespoon flaxseed meal; 3 tablespoons water; 1/3 cup red bell pepper, finely chopped (about ½ of a pepper); 1 clove garlic, minced; 1 tablespoon chives, chopped; 1 tablespoon. Dijon mustard; 1/4 teaspoon thyme, dried; 1/4 teaspoon pepper; 1/8 teaspoon red pepper flakes (a small pinch); 3/4 cup brown rice flour; 2 tablespoons coconut oil

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Golden brown vegan zucchini fritters, pan-fried and served hot, garnished with fresh chives on a white plate.

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Discover more recipes with these ingredients

Zucchini Fritters [Vegan]

Dairy Free

Zucchini is a delightful summer squash that is both nutrient-dense and low in calories. It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard,... Read More

Ingredients You Need for Zucchini Fritters [Vegan]

1 large zucchini, grated (about 3 ½ - 4 cups)
3/4 teaspoon sea salt
1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
1 clove garlic, minced
1 tablespoon chives, chopped
1 tablespoon. Dijon mustard
1/4 teaspoon thyme, dried
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes (a small pinch)
3/4 cup brown rice flour
2 tablespoons coconut oil

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How to Prepare Zucchini Fritters [Vegan]

Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
Add the brown rice flour 1/2 at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
In a large skillet, over medium heat add coconut oil. When the coconut oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.