Zucchini Fritters {Vegan}

I am a big fan of zucchini and love creating new recipes that let this squash shine and I think this recipe for 'Zucchini Fritters' does just that!

I baked these fritters to keep them on the healthier side, but they could easily be pan fried with a bit of olive oil, if you prefer.

They taste amazing on their own or served with a dipping sauce, such as shown with this vegan sriracha mayo - the sky is the limit.

Now, onto the recipe:

Zucchini Fritters {Vegan}

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Makes 2-3 Servings

• 3 med zucchini, shredded (approx 4 cups)
• 1 med onion, finely chopped
• 1/2 cup chickpea flour
• 2 tbsp nutritional yeast
• 2 tbsp vegan parmesan
• 2 cloves garlic, minced
• 1 flax egg (1 tbsp flax seed + 3 tbsp water)
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 1 tbsp cornstarch

- Preheat oven to 425°. Create flax egg in a small bowl and set aside to thicken for a few minutes. Wrap shredded zucchini in cheese cloth or a towel and twist and squeeze to remove as much water as possible. Add flour, nutritional yeast, parmesan, salt, pepper and cornstarch to a large bowl and mix. Add zucchini, onion, garlic and flax egg and stir to combine. Line a cookie sheet with parchment paper or lightly spray with oil. Make up 12-16 patties with mixture and place on cookie sheet. Bake for 15 minutes or until lightly browned and flip over. Bake for an additional 15 minutes. Serve alone or with a dipping sauce of your choice. I like a thinned sriracha vegan mayo or vegan sour cream and chives.