Dreena Burton
Crispy Vegan Zucchini Fritters
Crispy, golden-fried fritters get a dose of creamy depth from tahini, herbaceousness from dill seed, and tangy brightness from fresh lemon.
April 18, 2024
These simple fritters from the Dreena’s Kind Kitchen cookbook make a tasty side dish or light meal. Serve with vegan sour cream or drizzle with balsamic reduction for a tasty, saucy finish.
What you need:
1 tablespoon lemon juice
1 tablespoon tahini
3 cups grated zucchini
¾ cup chickpea flour
1 teaspoon Dijon mustard
4 tablespoons sliced green onions (green portion only)
½ teaspoon salt
½ teaspoon dill seed
¼ teaspoon black pepper
What you do:
- In a small bowl, combine lemon juice and tahini. In a large bowl, combine all remaining ingredients and stir in lemon-tahini mixture. Stir well and allow mixture to sit for 15 to 20 minutes, until chickpea flour has absorbed excess liquid from zucchini.
- Place a nonstick skillet over medium-high heat. Scoop ¼ cup of mixture and transfer to skillet. Use a spatula to flatten into a fritter shape and cook on one side for 3 to 4 minutes, until golden. Flip and cook for another 2 to 4 minutes on second side, until golden and cooked through. If fritters are browning too quickly, reduce heat to allow centers to cook fully. Repeat with remaining fritters, and serve.
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