Vegetable (veggie) fritters
Veggie fritters
Yields: 8 fritters
Ingredients
2 cups zucchini – grated with the moisture squeezed out
1 cup grated carrots or finely sliced bell peppers
1¼ cups thinly sliced green onions or ½ cup finely diced sweet onion
½ cup nutritional yeast or cashew parmesan
½ cup oat flour
2 flax eggs or 6 tablespoons of aquafaba (chickpea liquid) – egg replacers
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons of tomato powder or 1 tablespoon of tomato paste
½ teaspoon salt
¼ teaspoon pepper
Oil for baking
Steps
Preheat oven 425 F
Place grated zucchini in a colander. Sprinkle it with salt. Let it sit for 10 minutes.
While the zucchini sits, prepare other ingredients and place in a large bowl.
You can buy oat flour or grind whole oats in a high-speed blender. To make 2 flax eggs you need 2 tablespoons of flax meal soaked in 6 tablespoons of water until it is gelatinous.
Use your hands to squeeze excess moisture out of zucchini. This step is important if you want your fritters crispy. Add the squeezed zucchini to the other ingredients and mix well.
Lightly oil a baking sheet lined with parchment paper.
Scoop ¼ cup of batter onto baking sheet and flatten to ½ inch thickness. Spray top lightly with oil.
Bake 12 minutes, flip and bake for another 12 minutes. Serve warm.
To reheat the fritters place them in a 300 F oven for 10 to 15 minutes.
