These easy zucchini fritters are the perfect recipe on busy days. They're easy to make, full of flavor and surprisingly filling for a quick meal!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Appetizer, Lunch or Dinner, Main, Snack
Cuisine: Middle Eastern
Servings: 12
Calories: 39kcal
Author: Ella Mills
Ingredients
14ounceszucchinicoarsely grated and drained for 15 minutes (see first step)
½cupchickpea flouralso known as besan
1½teaspoonsbaking powder
1tablespoonnutritional yeast
2scallionsfinely sliced
1clovegarliccrushed
1small handfulflat-leaf parsleyfinely chopped
2mint sprigsleaves finely chopped
1tablespoonsunflower oilor coconut oil
sea salt
Instructions
Sprinkle a little salt over the zucchini, place in a colander over a bowl or sink, and set aside to drain for 15 minutes.
Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, scallions, garlic, parsley, and mint.
Squeeze as much liquid as possible out of the zucchini and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
Heat a little of the oil in a large, nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple tablespoons, scoop the mixture and flatten into patties ½ inch in thickness, spacing them a little apart. Cook for 4 to 5 minutes on each side, until crisp and golden. Remove from pan and keep warm under a dish cloth and repeat with the remaining mixture.
Notes
Zucchini holds a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step!To serve: Salsa verde, chermoula, or pesto (see pages 102, 110, and 112) from the How to Go Plant-Based cookbook by Ella Mills.