Description
These Gluten-Free Vegan Zucchini Fritters are a delicious and healthy snack or appetizer that combines grated zucchini with flax eggs and coconut flour to create crispy, golden fritters. Perfectly seasoned with garlic powder, black pepper, and fresh parsley, these fritters are pan-fried to achieve a crispy exterior while staying tender inside. Serve them with lime wedges and your favorite vegan toppings for a tasty, plant-based treat that everyone will enjoy.
Ingredients
Flax Egg
- 2 flax eggs (made from 2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Zucchini Mixture
- 4 cups grated zucchini (about 480g)
- 1 teaspoon salt (6g, for draining zucchini)
- 1 teaspoon garlic powder (3g)
- ½ teaspoon sea salt (1.5g)
- ½ teaspoon ground black pepper (1g)
- 1 handful fresh parsley, chopped
- ¼ cup coconut flour
Cooking
- 2 tablespoons coconut oil or olive oil (30g)
- Lime wedges, to serve
Instructions
- Prepare Flax Eggs: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water to create flax eggs. Place them in the fridge to set while preparing the other ingredients.
- Drain Zucchini: Grate the zucchini and place it in a cheesecloth or thin kitchen towel within a colander over the sink. Sprinkle with 1 teaspoon salt and let it drain for 10 minutes to draw out excess moisture.
- Squeeze Out Liquid: After 10 minutes, firmly squeeze the zucchini in the cloth to remove as much liquid as possible—this step is crucial to prevent soggy fritters.
- Mix Ingredients: Transfer the squeezed zucchini to a bowl and combine with the flax eggs, garlic powder, ½ teaspoon sea salt, ground black pepper, chopped parsley, and coconut flour. Mix thoroughly until well combined.
- Form Fritters: Shape the mixture into balls about 2 tablespoons in size. Flatten each slightly with your fingers on a plate or baking sheet to form about 10 fritters. This ensures even cooking throughout.
- Heat Oil & Fry: Heat 2 tablespoons of coconut or olive oil in a pan over medium-high heat. Place fritters in the pan with space between each. Fry until golden brown on the first side, about 3 to 4 minutes, then carefully flip and cook for another 3 minutes on the other side. Monitor closely to avoid burning, testing one fritter first if desired.
- Drain Excess Oil: Once cooked, transfer the fritters onto paper towels to absorb any excess oil or moisture.
- Serve: Serve warm with vegan sour cream, lime crema, tzatziki, and lime wedges to squeeze over for extra zest and flavor. Enjoy your nutritious, gluten-free, and vegan zucchini fritters!
Notes
- Removing excess moisture from the zucchini is essential to prevent the fritters from being soggy.
- Flax eggs serve as an excellent vegan egg substitute and also help bind the fritters together.
- You can substitute coconut flour with chickpea flour if desired, though it may alter the texture slightly.
- If you prefer a crispier texture, you can double fry the fritters or bake them afterward at 375°F (190°C) for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Frying
- Cuisine: Vegan, Gluten-Free
