Vegan Zucchini Fritters

"This is adapted from a Mark Bittman recipe. Delicious for breakfast!"
 
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photo by navybluespot photo by navybluespot
photo by navybluespot
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
  • Combine the vegan egg substitute and water - whisk together and add to the zucchini.
  • Place all remaining ingredients in the bowl and stir to combine.
  • Heat the oil in a large fry pan.
  • Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate) - total frying time about 5 minutes.

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Reviews

  1. This recipe worked well, except it needs a flavor boost. The texture and appearance were really good but the flavor was bland. I added salt and pepper to the batter but I'm thinking it needs more spice to liven it up. I followed the recipe exactly except I only used one large zucchini and it worked well. It made 8 patties and I ate all of them. Will definitely make again.
     
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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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