Crispy golden fritters made with fresh grated zucchini, nutritional yeast, and herbs. Pan-fried to perfection and served with vegan sour cream for a delicious plant-based meal.
american
mediterranean
Nutrition
Provides moderate amounts of fiber and vitamins from zucchini with added plant-based protein from nutritional yeast.
| Calories | 115 kcal |
| Energy | 481 kJ |
| Protein | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 0 mg |
| Carbohydrate | 14 g |
| Sugars | 2 g |
| Dietary Fibre | 2 g |
| Sodium | 263 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchveganvegetariansidefamily friendlystovetop
Vegan Zucchini Fritters
Loving It Vegan (Alison Andrews)
8
servings
0
per serve
0
minutes
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Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For Serving (Optional):
Equipment
Ice cream scoop
Baking tray
Frying pan
Oven
Spatula
Instructions
1
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.
2
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.
3
Add in the melted vegan butter and mix into a thick batter.
4
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.
5
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.
6
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.
7
Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
8
Serve with vegan sour cream and chopped spring onions.
Vegan Zucchini Fritters
Loving It Vegan (Alison Andrews)
8
servings
0
per serve
0
minutes
Crispy golden fritters made with fresh grated zucchini, nutritional yeast, and herbs. Pan-fried to perfection and served with vegan sour cream for a delicious plant-based meal.
american
mediterranean
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
For Serving (Optional):
Equipment
Ice cream scoop
Baking tray
Frying pan
Oven
Spatula
Instructions
1
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.
2
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.
3
Add in the melted vegan butter and mix into a thick batter.
4
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.
5
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.
6
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.
7
Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
8
Serve with vegan sour cream and chopped spring onions.
dinnerlunchveganvegetariansidefamily friendlystovetop
Nutrition
Provides moderate amounts of fiber and vitamins from zucchini with added plant-based protein from nutritional yeast.
| Calories | 115 kcal |
| Energy | 481 kJ |
| Protein | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 0 mg |
| Carbohydrate | 14 g |
| Sugars | 2 g |
| Dietary Fibre | 2 g |
| Sodium | 263 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
