▢ 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
Wash, trim the zucchini, keep their skin on. Use a hand grater with the medium slicing holes to finely grate the zucchini.
Place the grated zucchinis in a large bowl and sprinkle 1 teaspoon salt all over. Toss with your hands.
Wrap the grated zucchini in a clean towel and squeeze as hard as you can to release all the water.
Discard the zucchini juice. Press the drained, shredded zucchini into a measuring cup.
In a large mixing bowl, stir the flour, baking powder, nutritional yeast, salt, pepper, garlic powder, Italian seasoning, and fresh chives.
Stir in almond milk until it forms a batter similar to pancake batter.
Fold in the squeezed, shredded zucchinis until evenly combined.
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.
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.
Prep Time: 15 minutes Cook Time: 8 minutes Makes: 6 Fritters Calories: 140 kcal per Fritter