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.