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).
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kay lacey says
June 14, 2016 at 11:26 PMWould rather know how many cups.of shredded zucchini. How lstge.is.large? 2 feet 3 feet?
Shelby says
March 8, 2016 at 6:45 PMMmmmmm. I made these for dinner! They were perfect dipped in duck sauce. I will definitely be making thsee again!
Cassie says
March 9, 2016 at 7:38 AMGlad you liked them, Shelby!
Elizabeth says
January 1, 2016 at 8:45 PMMade a batch this morning for a family brunch and they went down a treat! Though next time I’ll definitely double the recipe (:
Jacquelynn says
December 21, 2015 at 12:31 AMI made these myself tonight and they are sooo good. Thank you for sharing this recipe.
sjfox1 says
October 31, 2015 at 4:56 PMI just made these and they were really good! I had a little extra flour leftover, but my zucchini may have been on the small side. Thanks for the great recipe!
Abby says
July 22, 2015 at 7:36 AMVery successful. I added finely chopped green onion and dill, skipped the coriander. It’s a versatile recipe.
Sarah says
July 16, 2015 at 4:40 PMHi! I love this recipe. My 2nd batch seems much wetter. Any chance you have a guess what a large zucchini weighs? I’m worried I used and EXTRA large one (and not enough flour). Thanks!!
Sarah says
July 13, 2015 at 1:32 PMYum! I just made these and they’re a hit!! I tried a recipe last (zucchini) season with a flax egg and it was a mess. MESS! Thank you so much!
Kimbers says
June 18, 2015 at 10:45 AMI made these last night and they were pretty good! I only had a small zucchini so I added a bit of diced red pepper and corn to bulk it up a bit as it was our entree. They were tasty and I’ll make them again but next time I would use smaller garlic cloves as a personal preference. I also made the sour cream and it tasted terrible on it’s own but was great with the fritters!
William Baker says
June 9, 2015 at 2:18 AMHave you tried making these with a waffle iron? Potato cakes with an iron work great and I’m thinking these should be a similar consistency prior to cooking.
Elise says
April 9, 2015 at 6:22 PMDelicious! I pressed the fritters in panko crumbs seasoned with chili powder and salt before frying to add a litter extra crunch 🙂
Jennifer says
March 30, 2015 at 9:04 AMThank you for this recipe! I made these last night and I could have eaten the whole batch! I didn’t try the vegan sour cream (didn’t have cashews presoaked) but will next time 🙂
Yvonne says
March 5, 2015 at 10:44 PMMany thanks Cassie, was trying to organize for a dinner tomorrow night with some guests (who are not vegan) and these appertizers look amazing with the sour cream. So grateful to you !:)
Sandra says
January 21, 2015 at 7:16 PMThese look so good! I’m definitely trying them this weekend with the vegan sour cream.
Rosemary Walker says
September 10, 2014 at 2:31 PMCan these be cooked and then frozen? If so, what’s the best way to reheat them? Thx.
Cassie says
September 12, 2014 at 10:36 AMI would not freeze fried foods, as they get soggy when reheated.