The Whole Food Plant Based Cooking Show
Vegan Zucchini Fritters
Calories: 121kcal
Need another great recipe to use all of the plentiful zucchini from your garden? Well, look no further. These Plant Based Oil-Free Vegan Zucchini Fritters are packed with flavor and super filling. They are also very versatile so they can be used as a main dish or as a side topped with your favorite dipping sauce.
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Equipment
Ingredients
- 3 cups zucchini shredded
- 1 cup carrots shredded
- ½ cup bell pepper diced
- ¼ cup spring onion diced
- 1 teaspoon dried dill
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 tablespoon flax meal
- 2 tablespoons arrowroot powder or cornstarch
- 1 tablespoon lemon juice
- ½ tsp cracked pepper
- 1 tablespoon Bragg liquid aminos
- 1 cup chickpea flour
Instructions
- Preheat oven to 400°F.
- Place zucchini shreds onto a clean tea towel or nut milk bag and squeeze out as much liquid as you can. You should have about 2 cups worth after squeezing out the juice.
- Place the zucchini along with the remaining ingredients into a large mixing bowl and mix well, using your hands if it is easier.
- Roll into about 12 balls and place onto a parchment lined baking sheet.
- Press balls into a flat disk about 1/2 inch thick.
- Bake for 20 minutes, flip them over and bake another 20 minutes.
- Serve with your favorite dipping sauce. My favorite is our Hemp Ranch Dressing.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 35mg | Potassium: 473mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4301IU | Vitamin C: 30mg | Calcium: 39mg | Iron: 2mg
