Vegan Zucchini Fritters

These crispy Vegan Zucchini Fritters are a delightful twist on the classic recipe. Packed with flavor and low in carbs, they make a perfect appetizer or snack.

Ingredients:

• 3 medium zucchini, shredded
• 1 teaspoon salt
• 2 flaxseed eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
• 1/4 cup nutritional yeast
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 2 scallions, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 tablespoon oil (for frying)

Instructions:

1. In a large bowl, combine shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
2. In a small bowl, prepare the flaxseed eggs by mixing ground flaxseed with water. Let it sit for a few minutes until it thickens.
3. In another bowl, whisk together the flaxseed eggs, nutritional yeast, almond flour, garlic, scallions, parsley, black pepper, chili powder, and garlic powder. Stir in the shredded zucchini until fully combined.
4. To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
5. To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
6. To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
7. To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with a vegan dip of your choice.

Notes:

• Store in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, warm in the oven at 350F for 10-15 minutes or until heated through.