VEGAN ZUCCHINI FRITTERS

CRISPY

INGREDIENTS

▢ 3 cups Shredded Zucchini  ▢ ⅔ cup All-purpose Flour ▢ 1 tsp Salt ▢ ¼ tsp Baking Powder ▢ ½ cup Almond Milk ▢ 2 tbsp Nutritional Yeast ▢ ½ tsp Italian Herbs ▢ ¼ tsp Garlic Powder ▢ 2 tbsp Fresh Chives

Grate Zucchinis

Wash, trim the zucchini, keep their skin on. Use a hand grater with the medium slicing holes to finely grate the zucchini.

1

Add Salt

Place the grated zucchinis in a large bowl and sprinkle 1 teaspoon salt all over. Toss with your hands.

2

Extract Water

Wrap the grated zucchini in a clean towel and squeeze as hard as you can to release all the water.

3

Measure Zucchinis

Discard the zucchini juice. Press the drained, shredded zucchini into a measuring cup.

4

Combine Dry Ingredients

In a large mixing bowl, stir the flour, baking powder, nutritional yeast, salt, pepper, garlic powder, Italian seasoning, and fresh chives.

5

Add Almond Milk

Stir in almond milk until it forms a batter similar to pancake batter.

6

Add Zucchinis

Fold in the squeezed, shredded zucchinis until evenly combined.

7

Fry Zucchini Fritters

Over medium-high heat, warm some olive oil or coconut oil in a large frying pan. Place 1/4 cup of batter into the pan.

8

Cook on Both Sides

Cook for 3-4 minutes on one side. Slide a spatula under the fritter and flip over. Cook for an extra 2 minutes until crispy.

9

Prep Time: 15 minutes Cook Time: 8 minutes Makes: 6 Fritters Calories: 140 kcal per Fritter

VEGAN ZUCCHINI FRITTERS

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