Baked Vegan Zucchini Fritters
Try this Baked Vegan Zucchini Fritters recipe, or contribute your own.
Try this Baked Vegan Zucchini Fritters recipe, or contribute your own.
- Carbohydrate 10.4684386108963 g
- Cholesterol 0 mg
- Fat 0.416249722220767 g
- Fiber 2.42273609799192 g
- Protein 3.31532916665037 g
- Saturated Fat 0.0658797222217537 g
- Serving Size 1 1 Fritter (37g)
- Sodium 5.74322222018915 mg
- Sugar 8.04570251290441 g
- Trans Fat 0.124001388888963 g
- Calories 54 calories
Step-by-step
- Preheat your oven to 400F (200C). Lightly grease a baking sheet (or you can use a non-stick baking mat).
- Using the large holes on a cheese grater, grate all the zucchini. Line a large bowl with a clean dishcloth and fill with the grated zucchini. Alternatively, you can put the grated zucchini in a fine mesh colander over a bowl or the sink.
- Sprinkle the salt over the zucchini then lightly toss the zucchini with your hand or some tongs to combine. Set aside for 10 minutes while you are preparing the rest of the ingredients.
- In a small bowl mix together the flax and warm water. Set that aside.
- Now finely chop the onion and mince the garlic.
- When your zucchini is ready for the cloth method, gather all ends of the fabric so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Do this for a few minutes until the majority of the water is squeezed out. If using the colander, grab handfuls of the zucchini and squeeze out the water until the majority of the water is squeezed out.
- Combine all your ingredients in a large bowl. The zucchini, flax mixture, onion, garlic, whole wheat flour and nutritional yeast. Mix to combine. You will probably have to get in there with your hand to finish mixing.
- Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.
- Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through.
- Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.
Salting grated zucchini requires precise timing. Leaving the vegetable in contact with salt for ten minutes draws out free water through osmosis. Skipping this step leaves excess moisture inside the cell walls. Wet shreds prevent the batter from binding properly on the baking sheet.
Forming cohesive patties from high-moisture vegetables presents distinct structural challenges. Whole wheat flour absorbs residual liquids during mixing, while ground flax mixed with warm water creates a viscous gel that substitutes for traditional binders. Nutritional yeast contributes savory depth without adding liquid weight. Working with sticky dough demands damp hands. Wetting palms prevents the mixture from adhering to skin during shaping.
Batch cooking yields excellent preservation potential. Freezing cooked fritters on a sheet pan before transferring them to a sealed container prevents sticking. Reheating frozen patties in a 400 degree Fahrenheit oven for ten to twelve minutes restores crisp exterior edges while heating the interior thoroughly. Microwave thawing creates a soggy texture and must be avoided.
