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Hey friends!
Are you in the mood for something delicious and healthy? I’ve got you covered!
Today, I’m excited to share my recipe for vegan baked zucchini fritters.
These little bites are crunchy on the outside and soft on the inside.
Plus, they’re super easy to whip up.
Perfect as a snack or a side dish!
Let’s dive into this yummy recipe!
Ingredient Substitutions
Zucchini can be replaced with grated yellow squash or carrots for a similar texture and moisture content. This substitution maintains the dish’s nutritional profile while offering a slightly different flavor. Adjust cooking time if using carrots, as they may take longer to soften.
Whole wheat flour can be substituted with almond flour or chickpea flour for a gluten-free option. These alternatives provide additional protein and fiber. Use slightly less of these flours, as they absorb more liquid than wheat flour.
Nutritional yeast can be replaced with finely ground cashews or sunflower seeds for a nutty flavor and similar texture. This substitution works well for those with yeast sensitivities while still providing a savory taste. Use the same amount as called for in the recipe, adjusting if needed for desired consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-15 g
- Fat: 8-12 g
- Carbohydrates: 50-60 g
Ingredients
- 4 cups shredded zucchini
- 1 teaspoon salt
- 1 tablespoon powdered flaxseed or chia seed
- 3 tablespoons warm water
- 1/2 yellow onion, diced
- 1/2 cup whole wheat flour
- 2 tablespoons nutritional yeast
- 2 cloves garlic, finely chopped
Step 1: Prepare the Zucchini
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
Line a large strainer with a clean dishcloth and fill it with the grated zucchini.
Sprinkle salt over the zucchini and lightly toss to coat.
Let it rest for 10 minutes to allow the salt to draw out moisture.
Gather the ends of the dishcloth around the zucchini and squeeze out as much water as possible.
This step is crucial for ensuring the fritters hold together well.
Step 2: Prepare the Flax Mixture
In a small bowl, combine the flaxseed and warm water.
Mix together and set aside.
This mixture will act as a binding agent for the fritters.
Step 3: Combine Ingredients
In a large bowl, mix the squeezed zucchini with the chopped onion, flour, nutritional yeast, flax mixture, and minced garlic.
Stir the mixture until all ingredients are well combined.
This dough will be sticky, allowing the ingredients to hold together when formed into patties.
Step 4: Form the Fritters
Scoop a portion of the mixture into your hands, forming it into a round patty.
If the dough feels too sticky, wetting your hands can help shape and tidy the fritters.
Carefully place each formed fritter onto the prepared baking sheet, leaving some space between each patty.
Step 5: Bake the Fritters
Bake the fritters in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time.
The fritters are ready when both sides are nicely browned and cooked through.
This achieves a satisfying crispy texture on the outside while being tender on the inside.
Step 6: Serve and Enjoy
Serve the zucchini fritters hot or cold with a dollop of vegan sour cream or your favorite dipping sauce.
These versatile fritters make a delicious snack or a satisfying addition to any meal.
