Zucchini fritters

Zucchini fritters. Minced, Diced, Grated; weight before squeezing.

Sarah McMinn

15 + 25 min · 5

Ingredients

• 9 g Minced
• 120 g Diced
• 454 g Grated; weight before squeezing
• 90 g Whole-grain oat flour
• 20 g Nutritional yeast flakes
• 20 g Can be vegan parmesan
• 60 g For cooking; drain excess
• 5 g 1 teaspoon
• 2 g Pepper
• 3 g Table salt

Preparation

1. In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
2. Mix the squeezed courgette with the oat flour and all the remaining ingredients except the oil. Leave for 5 minutes so the flour hydrates; the mixture should hold together when spooned.
3. Heat the oil in a large non-stick frying pan over medium heat. Add the batter in ¼-cup portions and flatten into fritters about 7.5 cm (3 inches) wide. Cook for 3–4 minutes on each side, until golden and cooked through. Repeat with the remaining batter.
4. Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.