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Zucchini Fritters with Vegan Sour Cream

April 15, 2014 23 Comments

Zucchini-Cakes

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.

Vegan-Zucchini-Cakes

I topped the zucchini fritters with some of my vegan sour cream that I’d made the day before, and it was delicious!

4.7 from 9 reviews
Zucchini Fritters with Vegan Sour Cream
 
Print
Prep time
1 hour 10 mins
Cook time
10 mins
Total time
1 hour 20 mins
 
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
  1. Sprinkle some salt over your grated zucchini, allow to sit for about an hour to remove some water.
  2. Put the zucchini in a large, clean dish towel, and squeeze out any excess water. Put zucchini in a large bowl.
  3. Add in the minced garlic, flour, coriander, onion powder, and black pepper. Mix well.
  4. Form into balls and press gently to flatten.
  5. 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.
  6. 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).
3.2.2708

 

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Comments

  1. kay lacey says

    June 14, 2016 at 11:26 PM

    Would rather know how many cups.of shredded zucchini. How lstge.is.large? 2 feet 3 feet?

    Reply
  2. Shelby says

    March 8, 2016 at 6:45 PM

    Mmmmmm. I made these for dinner! They were perfect dipped in duck sauce. I will definitely be making thsee again!

    Reply
    • Cassie says

      March 9, 2016 at 7:38 AM

      Glad you liked them, Shelby!

      Reply
  3. Elizabeth says

    January 1, 2016 at 8:45 PM

    Made a batch this morning for a family brunch and they went down a treat! Though next time I’ll definitely double the recipe (:

    Reply
  4. Jacquelynn says

    December 21, 2015 at 12:31 AM

    I made these myself tonight and they are sooo good. Thank you for sharing this recipe.

    Reply
  5. sjfox1 says

    October 31, 2015 at 4:56 PM

    I 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!

    Reply
  6. Abby says

    July 22, 2015 at 7:36 AM

    Very successful. I added finely chopped green onion and dill, skipped the coriander. It’s a versatile recipe.

    Reply
  7. Sarah says

    July 16, 2015 at 4:40 PM

    Hi! 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!!

    Reply
  8. Sarah says

    July 13, 2015 at 1:32 PM

    Yum! 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!

    Reply
  9. Kimbers says

    June 18, 2015 at 10:45 AM

    I 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!

    Reply
  10. William Baker says

    June 9, 2015 at 2:18 AM

    Have 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.

    Reply
  11. Elise says

    April 9, 2015 at 6:22 PM

    Delicious! I pressed the fritters in panko crumbs seasoned with chili powder and salt before frying to add a litter extra crunch 🙂

    Reply
  12. Jennifer says

    March 30, 2015 at 9:04 AM

    Thank 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 🙂

    Reply
  13. Yvonne says

    March 5, 2015 at 10:44 PM

    Many 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 !:)

    Reply
  14. Sandra says

    January 21, 2015 at 7:16 PM

    These look so good! I’m definitely trying them this weekend with the vegan sour cream.

    Reply
  15. Rosemary Walker says

    September 10, 2014 at 2:31 PM

    Can these be cooked and then frozen? If so, what’s the best way to reheat them? Thx.

    Reply
    • Cassie says

      September 12, 2014 at 10:36 AM

      I would not freeze fried foods, as they get soggy when reheated.

      Reply
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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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