Baked Zucchini Fritters (Vegan)
Simply delicious baked Zucchini Fritters, versatile enough for brunch, lunch, or dinner. Stack these plant-based fritters up with your favorite yogurt or sour cream for extra deliciousness. These light and crispy fritters are made with our easy recipe kickstarter, the DIY Mother Mix. If you don't have any on hand you can use the equivalent ingredients, included below.
Servings: 12 fritters
- 6 cups grated zucchini (This should be the approximate amount once you've grated the zucchini. After salting and squeezing out the excess water, you should have about 3 cups of zucchini. See recipe notes if you have more or less.)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon rind, grated
- 2 tablespoons melted vegan butter or margarine (measure melted)
- 1 cup breadcrumbs (we used Panko)
- 1 cup Mother Mix (see below for equivalent ingredients)
- olive oil (About 2-3 tablespoons, for oiling the baking sheets and brushing the tops of the fritters during baking)
Optionally, if you don't have Mother Mix
- 3/4 cup almond flour (we use superfine almond flour, also sometimes labelled as ground blanched almonds)
- 3 tablespoons tapioca starch (also called tapioca flour)
- 4 tablespoons nutritional yeast
- 3/4 teaspoons salt
Optionally to Make Zucchini Stack
- 6 tablespoons plain yogurt or sour cream (your choice of vegan or vegetarian)
- pesto, chopped chives or green onions, or fresh basil
Preheat the oven to 375F.
Grate the zucchini and place it in a large colander inside a bowl. Stir in the salt and let the zucchini sit for 15 minutes. Squeeze out as much water as possible. You should have about 3 cups of zucchini. If you have a lot less than this, adjust the proportions of the remaining ingredients accordingly. If you have a lot more zucchini, adjust the proportions of the remaining ingredients, or reserve the zucchini for another use, such as a green smoothie, or add it to a soup or stir fry.
In a large bowl, add the zucchini, the Mother Mix, breadcrumbs, garlic powder, melted butter/margarine, and grated lemon rind. The batter will be wet.
Lightly oil 2 baking sheets. Pack some batter into a 1/3 cup measuring cup and then turn over onto the baking sheet, tapping the top of the measuring cup to release the fritter. Flatten the fritter so it's about 1/4 inch high. Repeat with the remaining batter, making 12 fritters, 6 per baking sheet. Brush each fritter with a little bit of olive oil.
Bake the fritters for 15 minutes. Lightly brush the top with olive oil and then flip them over. Return them to the oven for another 10-15 minutes, until the fritter is golden and the sides are starting to look crunchy.
To Make Fritter Stack
Place a fritter on a plate. Spread about 1/2 tablespoon of yogurt/sour cream on the fritter. Repeat with 2 or 3 more fritters (or however high you want the stack to be). Top with a final dollop of yogurt/sour cream, and your choice of garnishes: chopped green onion, chives, fresh basil, or pesto.
Measuring the Zucchini
We provide 2 measurements for the zucchini. When you first grate the zucchini, you should have about 6 cups. After salting it and letting it sit for 15 minutes, you squeeze out the excess water. The amount of water you can get squeezed out will depend on how wet the zucchini is and how strong you are. You should have at least 3 cups. Use this amount for the recipe. If you have a lot less, adjust the recipe proportions accordingly. (You can use the slider bar that appears near the Servings label in the Recipe Card.) If you have a lot more, you can either adjust proportions accordingly, or use the leftover zucchini in a green smoothie, soup, or a stir fry.
About the Mother Mix
The Mother Mix is a a DIY pantry-staple that gives you a jumpstart on over 15 recipes including dips, soups, and mains. It's vegan and gluten-free and made from just 4 all natural ingredients: almond flour, nutritional yeast, tapioca flour, and salt. It takes just a few minutes to make.
Storage and Reheating
These are best served fresh, but you can store them for a day or 2 in the fridge in a well-sealed container. Reheat them in a 250F oven for 10-15 minutes until warmed through.
Nutritional information is an estimate only and does not include yogurt or sour cream, or the olive oil used for the pan and brushing the fritters.
Serving: 1fritter | Calories: 119kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg