Whenever I think of fritters, I’m reminded of a middle school field trip. My class went to a historic inn in Baltimore and learned how to make (and, of course, eat!) apple fritters. They were SO GOOD!
Well, it’s not exactly apple season (though I will be on the lookout for a healthy apple fritter recipe this fall!), but I did have a bunch of baby zucchini from my Hometown Harvest bag last week, so I wanted to come up with a unique way to use them. In case you missed it, here’s a post about how to make your own zucchini noodles (AKA zoodles!) and zucchini basil pesto.
I came across dozens of recipes, but I couldn’t seem to find one that I liked (or had all the ingredients to make), so I ended up blending a bunch together to come up with this recipe for zucchini fritters. It was my first time making them, so I wasn’t sure what to expect.
They turned out to have a nice golden crust on the outside and paired really well with an avocado cream recipe that I’ve also linked to at the bottom of this post.
Feel free to change up the recipe and use different herbs and spices based on what you like best!
Zucchini Fritters with Vegan Avocado Cream
- 3-4 zucchini (about 2 cups), shredded (I just used a box grater to shred it but you could also use a food processor)
- 1/2 teaspoon sea salt
- 1/4 cup coconut flour or quinoa flour (or all-purpose flour if you’re not gluten-free)
- 3 cloves of garlic, minced
- 3 tablespoons of chives or green onions, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1 heaping teaspoon fresh rosemary, finely chopped
- 1-2 tablespoons coconut oil
Line a colander with a dish towel or two heavy duty paper towels. Grate zucchini and place it in the colander and toss about a 1/2 teaspoon of salt over it. Let it sit for 15 minutes to remove the excess water. Squeeze out as much excess water as possible (same method as squeezing the water out of thawed, frozen spinach!).
Serve the patties with this awesome avocado cream (scroll down the page 1/3 of the way for the cream recipe).