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Vegan zucchini fritters recipe
Vegan zucchini fritters recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vegan zucchini fritters - a quick, family-friendly meal ready in 25 minutes without eggs or dairy. Ideal for busy weeknights.
Ingredients:
  • 4 (about 600g) medium zucchini
  • 30.00 ml flaxseed meal
  • 9.20 gm olive oil, plus extra, to shallow-fry
  • 3 green shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 55g (1/2 cup) finely grated vegan cheese
  • 75g (1/2 cup) self-raising flour
  • Pinch cayenne pepper
  • Cherry tomatoes, halved, to serve
  • Fresh mint leaves, to serve
  • Thinly sliced red onion, to serve
  • Olive oil, to drizzle
Instructions:
  • Grate the zucchini, then squeeze out excess liquid by hand. Season it and let it sit for 5 minutes before transferring it to a mixing bowl.
  • Combine the flaxseed with 80ml (1/3 cup) water in a small bowl and mix well. Let it sit for a moment.
  • In a non-stick frying pan over high heat, heat oil. Add shallot and garlic, cook for 2 minutes until soft, stirring often. Add zucchini, flaxseed mixture, cheese, sift over flour, and add cayenne. Mix until well combined.
  • Heat a non-stick frying pan with a 3mm depth of oil over medium heat. Spoon 1/4 cup of mixture into the oil and flatten into 8cm rounds. Cook for 3 minutes, flipping halfway, until golden and cooked through. Drain on paper towel-lined plate. Repeat for 8 fritters. Season and serve with tomato, mint, onion, and a drizzle of olive oil.

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