This recipe did not come easy, let me tell you!
My first job as a Mediterranean cafe prep cook introduced me to heavenly zucchini fritters.
16 years later, I’m finally getting around to whipping up a plant-based version.
So no eggs and zero cheese, whew.
I had to work on the taste and texture to make these bad boys scrumptious as can be!
The flavor part wasn’t much of a challenge, it was the texture that gave me a run for my money.
But finally.
With some trial and error, I conjured up a real tasty situation.
And these guys are pretty healthy, so who can argue with that?
All you have to do is throw together a veg-filled batter (dough??) consisting of shredded raw zucchini, flax eggs, fresh lemon juice and zest, AP flour, cornstarch (we want em crispyyy), baking powder, herbaceous dried dill and oregano, crushed red pepper flakes, cracked black pepper, Italian parsley, and creamy vegan feta!
Fry them up until golden brown then dollop on a generous portion of cooling mint tzatziki followed by an artfully arranged smattering of quick-pickled red onion.
Let’s not forget our fresh mint chiffonade!
Dig innn.
P.S. Make sure you rid that zucchini (and the cukes) of all their excess moisture. Sog is not the vibe here.
P.P.S. If you have a good nonstick pan, you may not need any cooking oil at all. When I used oil the first couple batches turned out, you guessed it, soggy. Also make sure your pan is H-O-T hot before you add the batter. Otherwise, sog! A good ole cast iron is ideal for that crispy perfection. Want them even crispier, or need to keep em warm? Utilize your oven too. You got this.
P.P.P.S. I know this recipe looks a little longgg and intimidating but really, it ain’t that bad. Plus the fritters turn out so tasty and very pretty. IG worthy eats right here.
P.P.P.P.S. Use your fave AP gluten-free flour blend to make this recipe gluten-free!
Vegan Zucchini Fritters with Tzatziki & Pickled Onion
Ingredients
Pickled Red Onion
- 3/4 cup rice wine vinegar
- 1/4 cup water
- 1/8 cup granulated sugar
- 2 1/2 teaspoons salt
- 1 red onion, very thinly sliced (125 grams)
Fritters
- 2 pounds zucchini (about 6 small zucchini)
- 1 teaspoon salt, for drawing out moisture from zucchini
- 2 tablespoons ground flaxseed meal
- 6 tablespoons water
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1 teaspoon dried dill
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste (if needed)
- 1/4 cup finely chopped fresh parsley
- 1/2 cup crumbled vegan feta (I used Violife)
- Olive oil, for greasing pan (if needed)
Tzatziki
- 1 cup unsweetened unflavored coconut milk yogurt (I use SoDelicious)
- 1 cup grated cucumber (about 1 medium cucumber, seeds and skin intact)
- 1/2 teaspoon pink sea salt, plus more to season sauce
- 5 teaspoons fresh lemon juice, or to taste
- Freshly cracked black pepper, to taste
- 1/4 cup finely chopped fresh mint
Toppings
- Finely chopped fresh mint and/or fresh dill
Instructions
- For the quick pickled onion, heat the vinegar, water, sugar, and salt until simmering. Place the thinly sliced onion in a glass pint jar. Pour the hot liquid over the onions. Allow the onions to sit for at least 30 minutes before enjoying. Store leftover onions covered in the refrigerator.
- While the onions are pickling, make the fritter batter. Using the standard round holes on a box grater, shred the zucchini. Place the shredded zucchini in a fine mesh strainer over a bowl, then toss in 1 teaspoon salt. Allow the salted zucchini to sit for 30 minutes, so excess moisture is released. When the salted zucchini has 5 minutes left to rest, mix the flaxseed meal and 6 tablespoons water together in a small bowl. Allow the flax eggs to thicken for 5 minutes. After 30 minutes pass, using a nut milk bag or clean kitchen towel, ring out excess moisture. Place the grated zucchini in a large bowl, then fold in the flax eggs, lemon zest, and lemon juice. In a separate bowl, stir together the flour, cornstarch, baking powder, dried dill, dried oregano, crushed red pepper flakes, cracked black pepper, and salt, if using. Fold the flour into the zucchini mixture until almost combined, then fold in the fresh parsley and crumbled feta.
- While the salted zucchini is sitting, make the tzatziki. Similarly to the zucchini, grate the cucumber then place the cucumber in a fine mesh strainer over a bowl. Salt, then let the cucumber sit for 30 minutes. Squeeze out the excess moisture, then add the cucumber to the yogurt, along with the lemon juice, black pepper, and more salt, if you wish. Refrigerate until ready to use, adding the mint right before serving (mint tends to brown quickly). Store leftover tzatziki in a sealed container in the refrigerator for up to one week.
- To cook the pancakes, heat a large nonstick or cast iron pan over medium heat. If needed, add a little bit of oil. I have a new nonstick pan and did not need any oil. Excess oil will make the fritters soggy. Once the pan is hot, scoop zucchini batter with a 1/4 cup measuring utensil into your hand and gently flatten into a disk. Place on the hot pan. Fill the pan with fritters, leaving ample room for the fritters to cook evenly, and for you to flip. After 5 minutes pass, or when the fritters are deep golden brown, flip and cook for another 5 minutes. If you're going to be making all of the fritters at once, keep cooked fritters in a 350 degree oven on a metal baking sheet until ready to serve. Serve right out of the pan/oven, topped with tzatziki, pickled onions, and fresh mint and/or dill. Store leftover batter, covered, in the refrigerator for up to one week. Store cooled, cooked fritters in the refrigerator for up to one week, reheating in the pan, oven, or air fryer.