Zucchini Fritters Vegan Food

VEGAN ZUCCHINI FRITTERS

Steps:

• In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
• Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Taste and adjust seasoning.
• Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
• Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

ZUCCHINI FRITTERS

Steps:

• Wash your zucchinis then shred them either with a manual grater or a shredding attachment of your food processor. For both methods, make sure to drain zucchinis of the excess liquid afterwards.
• Add tahini, seasoning, starch, flour, and baking powder to a bowl. Mix everything well together with a wire whisk or spatula to a dough. Only then add zucchini, otherwise the flour might turn out clumpy. You should get a firm dough-like mixture like in the step-by-step picture. If there is more water still coming out of the zucchini shreds and the mixture is too wet, add a tablespoon extra flour and mix again. Repeat until the consistency is right.
• Now heat a skillet with oil. Use 2 tablespoons of the mixture for a single fritter, place it in the pan and fry each side for about 3 minutes.

VEGAN ZUCCHINI FRITTERS

Steps:

• Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
• Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
• Add in the melted vegan butter and mix into a thick batter.
• Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
• Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
• Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
• Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
• Serve with vegan sour cream and chopped spring onions.

VEGAN ZUCCHINI FRITTERS

Steps:

• Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
• Combine the vegan egg substitute and water - whisk together and add to the zucchini.
• Place all remaining ingredients in the bowl and stir to combine.
• Heat the oil in a large fry pan.
• Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate) - total frying time about 5 minutes.