Hedden Family Recipes

Zucchini fritters

Adapted from the recipe of Andrews Alison on the Loving It Vegan website.

Ingredients:

For the batter:

• 3½ cups grated zucchini (490g) measured/weighed before removing excess water
• 1 tsp. salt
• 1 cup all purpose flour (125g)
• ¼ cup nutritional yeast
• 1½ tsp. baking powder
• ½ tsp. minced garlic
• 2 green onions, chopped, or substitute an equivalent amount of chopped chives
• 2 Tbsp. olive oil

For serving:

• Sour cream
• More green onions, chopped
• Hot sauce (optional)

Directions:

1. Place a colander over a mixing bowl. Grate zucchini and place grated zucchini in colander. Sprinkle 1 tsp. salt over grated zucchini and mix in. The salt will help release the excess water from the zucchini. Then, let excess water drain out of the grated zucchini for 10 minutes.
2. While waiting for zucchini to drain, mince garlic and chop green onions.
3. After 10 minutes, drain zucchini water from mixing bowl and place zucchini into same bowl. Add flour, nutritional yeast, baking powder, minced garlic and chopped green onions and mix together.
4. Add 1 Tbsp. of olive oil to a frying pan and let it get hot. Once frying pan is hot, use an ice cream scoop or large spoon or a ¼ cup measuring cup to scoop out even sized amounts of batter into the frying pan. Hint: coat scoop with olive oil to keep batter from sticking to it.
5. Use spatula to press fritter down from the top and flatten.
6. Let fritters cook a few minutes and then flip over — around 3 minutes per side, until both sides are nicely browned.
7. Repeat until all batter has been used.
8. Serve with sour cream and chopped green onions and hot sauce (optional)