Our local farmer gave us a bunch of beautiful, HUGE zucchini! It’s a challenge for most of us to eat seasonally, but studies have shown that if we eat seasonally, our health will improve! God created foods to be grown during the seasons for our health!!
My husband and I decided to get in the kitchen and experiment a little. I was craving zucchini fritters and he was zucchini bread. But he was the lucky one and used all the rest of our local eggs. So, I searched for recipes for vegan fritters with no luck because I didn’t have an egg replacer either.
My experiment turned out pretty yummy, and I wanted to share it with you.
These are vegan fritters cooked in coconut oil and garnished with our homemade marinara sauce. You can make these Gluten Free by using a GF flour blend.
Zucchini Fritters – Vegan
4 cups of Zucchini, shredded
1 small Onion, diced finely
1 clove Garlic, minced
1/2 cup non-dairy Milk, I used non-sweet Almond Milk.
1 tsp. Apple Cider Vinegar
1 cup Whole Wheat Flour or GF Flour Blend
1 Tbs. Baking Powder
1 tsp. Salt
1/2 tsp. Oregano
1/2 tsp. Cayenne
Coconut oil for frying
In a bowl, place the “milk” and vinegar and let sit for 5 minutes until it looks curdled. Don’t worry, that’s what makes the magic of holding everything together.
In a larger bowl, mix all the dry ingredients (spices, flour, salt) and blend together.
Add the “milk” mixture to the dry and mix. Add the zucchini, onions, and garlic.
Heat a pan to high heat with a couple Tbs. of coconut oil. Drop mixture by the spoonfuls onto the hot pan.
Finish the pancakes off in the oven if you like it more well done. Garnish with fresh herbs, the marinara sauce or some goat cheese! Enjoy!