I don’t know why, but the word fritter has always rubbed me the wrong way. I think it conjures memories of some cold, soggy, congealed fritters I had when I was younger. They’re usually either too eggy or too greasy or too soggy.
I’m really selling you guys on these fritters, aren’t I? Bear with me here.
I had a lot of zucchini in the fridge that wasn’t looking too happy, and normally when that happens I would bake up some chocolate zucchini bread, but that wasn’t an option this time since I’m trying to cure my addiction to refined sugar. A sugar-free zucchini bread recipe is for another day. Anyway, I thought I’d revisit my nemesis fritters, as it would be an easy way to use up those zucchini. And thus, this vegan fritter recipe was born. They’re pretty perfect and may have changed my mind on the fritter front. If you’re not a fan of fritters either, I think these will make you feel differently too.
It’s important to salt the zucchini beforehand and leave it to drain to remove the excess moisture, otherwise the mixture will be sopping wet. I use nutritional yeast to recreate the cheesy flavour of parmesan or feta that is traditionally found in zucchini fritters. Magical aquafaba binds all the ingredients together, and panko breadcrumbs and cornstarch give the fritters a delightful crunch.
Recipe (makes roughly 12 fritters)
- 3 medium zucchini, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/2 cup whole wheat flour (or all purpose)
- 1/4 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 3 tbsp aquafaba
- 1 tbsp cornstarch
- 1/2 tsp each salt and pepper
- 2-3 tbsp olive oil, for frying
- Use a box grater or food processor to shred the zucchini. Place a cheesecloth-lined sieve over a large bowl and place the zucchini in the sieve. Sprinkle liberally with salt and toss to coat. Let the zucchini drain for 30 minutes to 1 hour. Some liquid should have collected at the bottom of the bowl, but gather the zucchini in the cheesecloth and squeeze to force out the remaining liquid.
- Empty the liquid from the bowl and in it place the drained zucchini, green onions, garlic, whole wheat flour, panko breadcrumbs, nutritional yeast, aquafaba, cornstarch, salt, and pepper. Use a wooden spoon or spatula to mix the ingredients until well combined. If necessary, use your hands to continue to work the ingredients to form a sticky dough.
- Line a large rimmed baking sheet with parchment paper. Form approximately 12 uniform patties from the zucchini mixture, placing each on the baking sheet. Set in the fridge to firm up for about 30 minutes.
- Heat the oil in a non-stick frying pan over medium heat. The oil should create a shallow pool in the bottom of the pan, just enough to cover the bottom of each fritter. Fry in two separate batches until golden brown, about 4 minutes per side. Transfer the cooked fritters onto a plate lined with paper towel to absorb the excess oil.
The fritters can be served with sour cream or yogurt or dip of your choice. These are great to whip up for a quick and easy lunch, or they make the perfect addition to Sunday brunch. I made mine extremely indulgent by frying some pine nuts in olive oil to add some buttery crunch. I then placed them atop a bed of brown rice noodles in a parsley yogurt cream sauce. There’s nothing wrong with having zucchini fritters for dinner too! If you do end up making these, please let me know in the comments how they turned out and how you chose to serve them.
Until next time!