Zucchini Fritters
Published on November 12, 2009 by chloejo · 4 CommentsThe Holidays are coming on faster than a bad case of PMS. Be prepared with a fabulous arsenal of savory, delicious recipes that nobody will complain about. Serve these potato latkes look-a-likes as an easy appetizer or delicious side.
Zucchini Fritters
- 2 medium zucchini, grated
- 1 tsp. salt
- 1 Tbsp. freshly grated lemon zest
- 10 sprigs flat-leaf parsley, stems removed and leaves finely chopped
- 1 clove garlic, minced
- 1/4 tsp. freshly ground black pepper
- Egg Replacer equivalent to 2 eggs
- 1/2 cup all-purpose flour
- Olive oil for frying
In a medium bowl, combine the zucchini, salt, lemon zest, parsley, garlic, pepper, and egg replacer. Slowly add the flour, stirring so that no lumps form.
Lightly coat a large saute pan with olive oil and place it over medium-high heat. When the oil is hot, drop about 2 Tbsp. of the zucchini mixture into the pan to create a fritter. Repeat this process, spacing the fritters a few inches apart and cooking until golden-about 2 to 3 minutes.
Reduce the heat to medium, flip the fritters over, and continue cooking for 2 to 3 minutes longer. Drain the fritters on paper towels and serve hot. We love them with vegan tartar sauce, but many prefer them plain, with apple sauce, or with ketchup! Spin the dreidel and get poppin!
Makes 8 to 10 fritters. via vegcooking.com
Tags: PETA, RECIPE: Zucchini Fritters, Vegan Fritters, Vegan Holiday Recipes, Vegan Latkes, Vegan Potato Latkes, Vegan Recipes, VegCooking, Vegetarian Holiday Recipes, Vegetarian Recipes, Zucchini Fritters recipe
Readers Comments (4)
have added it to my chanukah party menu!
What flour sub would you rec for a gluten-free version?
Hey Joan, Here are some gluten-free flour suggestions: http://vegkitchen.com/tips/cooking-gluten-free.htm. I’d suggest going with something you’d usually use for savory recipes – maybe rice or chickpea flour. Enjoy! :)
Oh YUM!! Let the cooking begin!