Crispy baked vegan zucchini fritters made with grated zucchini, whole wheat flour, and nutritional yeast. A healthy, plant-based alternative to traditional fried fritters that's perfect as a snack or ... show more

american

Nutrition

Provides moderate fiber and protein from whole wheat flour and nutritional yeast with low calories from zucchini.

Calories	87 kcal
Energy	363 kJ
Protein	4 g
Total Fat	1 g
Saturated Fat	0 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	0 g
Cholesterol	0 mg
Carbohydrate	16 g
Sugars	3 g
Dietary Fibre	3 g
Sodium	390 mg

*per serving

VeganVegetarianDairy FreeEgg FreeNut FreePeanut FreeSesame FreeShellfish FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingveganvegetarianappetizersideoven and roastingfamily friendly

Baked Vegan Zucchini Fritters

Name: Baked Vegan Zucchini Fritters — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 4 cup Zucchini (grated); 1 teaspoon Salt; 1 tablespoon Flax Or Chia Seed (ground); 3 tablespoon Water (warm); 0.5 Yellow Onion (chopped); 0.5 cup Whole Wheat Flour; 2 tablespoon Nutritional Yeast; 2 clove Garlic (minced)

It Doesn't Taste Like Chicken (Sam Turnbull @ It Doesn't Taste Like Chicken)

6

servings

0

per serve

0

minutes

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Ingredients

4 cup Zucchini grated

1 teaspoon Salt

1 tablespoon Flax Or Chia Seed ground

3 tablespoon Water warm

0.5 Yellow Onion chopped

0.5 cup Whole Wheat Flour

2 tablespoon Nutritional Yeast

2 clove Garlic minced

Equipment

Small bowl

Oven

Baking sheet

Large strainer

Clean dishcloth

Instructions

Preheat your oven to 400F (200C). Lightly grease a baking sheet.

Line a large strainer with a clean dishcloth and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible.

In a small bowl mix together the flax and warm water. Set that aside.

In a large bowl mix together the squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic. Mix well. Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.

Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through. Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.