Gluten-Free Vegan Zucchini Fritters
These gluten-free vegan zucchini fritters are delightfully crispy and flavourful, perfect for pairing with your favourite dipping sauces and toppings!
Ingredients
- 2 flax eggs 2 tablespoons flax seeds + 6 tablespoons water, whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini + 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 handful parsley chopped
- 1/2 teaspoon ground black pepper
- 1/4 cup coconut flour + more if needed or ½ cup regular all purpose flour
- 2 tablespoons coconut oil or olive oil
- lime wedges to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don't burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
Nutrition
Calories: 20kcal | Carbohydrates: 2.6g | Protein: 1g | Fat: 1g | Fiber: 1.2g | Sugar: 1g