The other day I was trying to come up with a way to use a large zucchini that had been in my fridge for a few days and was not going to last much longer. It was lunch time, and I was aching for food.
I didn’t feel like making a sweet treat with it, I didn’t feel like a vegetable soup or stir fry or pizza. I wanted the zucchini to be the star of the show.
So, I made zucchini fritters for lunch! And they were awesome.
I topped the zucchini fritters with some of my vegan sour cream that I’d made the day before, and it was delicious!
Zucchini Fritters with Vegan Sour Cream
Prep time
Cook time
Total time
These zucchini fritters make the perfect appetizer, and also work great for lunch or dinner (especially when paired with a salad!).
Author: Vegan Insanity
Recipe type: Appetizer
Serves: 2
Ingredients
- 1 large zucchini, grated
- ½ tsp salt
- 2 large garlic cloves, minced
- 1 tsp baking powder
- ½ cup kamut flour (or all-purpose)
- ½ tsp coriander
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
Instructions
- Sprinkle some salt over your grated zucchini, allow to sit for about an hour to remove some water.
- Put the zucchini in a large, clean dish towel, and squeeze out any excess water. Put zucchini in a large bowl.
- Add in the minced garlic, flour, coriander, onion powder, and black pepper. Mix well.
- Form into balls and press gently to flatten.
- Heat oil in a large pan over medium heat. Cook until golden (about 5 minutes), then flip and cook for another few minutes, or until that side has also browned lightly.
- Serve, with a dollop of vegan sour cream on top (or on the side).
Notes
To make sour cream: To your blender, add the following ingredients and blend until smooth: ½ cup cashews (soaked for at least 2 hours and drained), 1 tsp lemon juice, ½ tsp apple cider vinegar, ¼ tsp salt and ⅓-1/2 cup of water (as needed).
(Visited 163,323 time, 10 visit today)
Jennifer says
September 13, 2017 at 6:52 PMI followed the recipe except I used coconut flower. All was going good until fry time. They were hard to keep together, crumbly. When done I took a bite and spit out promptly because the texture. Dry like eating flour. Was the flower substitution the problem? I’m giving it 4 stars because I’m hoping the mistake was on me…
Sophie says
November 30, 2016 at 8:58 PMMade both the fritters and the sour cream and absolutely loved them! We used them as a main for dinner and found that using one zucchini didn’t quite make enough for two people – just an excuse to make more. 😉 Delicious!
Jasmine says
October 16, 2016 at 5:27 PMI added my own twist to this recipe. I shredded 1 container of mushrooms as well as 1 carrot. It turned out absolutely amaaaazing! (and vegan! Yippeeeee)
Yudaly Peña says
September 14, 2016 at 6:57 PMHi!!i love it! I had not the kamote flour and i used cheak Peas flour, the consistency was like not cooked inside, do you think is because the flour I used?
Joan says
September 14, 2016 at 1:30 AMThese were delicious. Thank you! I was surprised that the Kamut worked so well in this recipe.
Noella says
August 17, 2016 at 3:49 PMHow much weight was your large zucchini?