You know I’m all about comfort food, so I’m excited to share the news that Vegan Comfort Cooking by my friend Melanie McDonald was released today. It’s a full-color collection with 75 plant-based recipes that are sure to satisfy. As a sample, Melanie is sharing her Quick & Crispy Vegan Zucchini Fritters recipe with us today. It’s topped with a versatile and delicious avocado crema.
These Quick & Crispy Vegan Zucchini Fritters are Pure Summer Comfort
Every year, gardens and grocery stores overflow with zucchini. This bountiful summer squash grows easily and can even compete with winter squash in size!
Melanie took a classic way to enjoy this abundant tender vegetable, and made it even better. Her version is healthier than your average zucchini fritters, and it’s free of dairy, eggs, gluten, grains, nuts, and soy. Whew! But the recipe is still filled with delicious flavors, pan-fried (or baked) until perfectly crispy, and contrasted with a creamy, spicy avocado topping (that is better than sour cream!).
Enjoy these vegan zucchini fritters as an appetizer, snack, lunch, or light dinner. They’re naturally well balanced in plant-based fats, fiber, and protein to keep you satisfied.
About Vegan Comfort Cooking by Melanie McDonald
I’ve known Melanie for years, and have always drooled over her fantastic recipes. She hits the sweet spot between indulgence and nutrition with every dish. As examples, just some of the irresistible dishes you will find in Vegan Comfort Cooking include:
Black Forest Breakfast Crepes- Tofu Benny with “Hollandaise” Sauce (and homemade Legit English Muffins)
- Drool-Worthy Cinnamon Donuts
- Hearty Portobello and Ale Pot Pie
- Next-Level Mushroom Lasagna
- The Whole Enchilada Casserole
- Pizza Party Pull-Apart Bread
- Down ’n’ Dirty Taco Fries
- Life-Changing Vegan Butter
- Sinfully Sticky Toffee Pudding
- Sky-High Apple Pie
And of course, these perfectly crispy, flavorful vegan zucchini fritters …
Special Diet Notes: Vegan Zucchini Fritters with Avocado Crema
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, soy-free, vegan, and vegetarian.
- 3 medium zucchini
- 1 medium onion
- 1½ teaspoons (8 g) salt
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 cloves garlic, finely chopped
- 2 tablespoons (14 g) ground flaxseeds
- Zest of 1 small lemon (reserve the rest of the lemon for the crema)
- 1½ cups (138 g) garbanzo bean flour
- 1½ teaspoons (6 g) baking powder
- ½ teaspoon red pepper flakes (optional)
- Olive or vegetable oil, for pan
- 1 medium avocado
- 3 tablespoons (45 ml) fresh lemon juice
- 1 clove garlic
- 1 teaspoon sriracha or other hot sauce
- 2 teaspoons (10 ml) white wine vinegar
- 5 tablespoons (75 ml) water
- 2 tablespoons (30 ml) olive oil (optional)
- Salt
- To prepare the fritters, grate the zucchini and onion. If you have a food processor, use the grating attachment to do this, which makes it really quick and easy. Transfer to a bowl, sprinkle with the salt, stir really well and leave for at least 30 minutes; longer is okay.
- Transfer the mixture to a large sieve or colander and use clean hands to press out the water; alternatively, wrap in a clean dish towel and wring out the water. It is important to get as much water out as possible.
- Return the mixture to the bowl. Add the cumin, oregano, thyme, garlic, flaxseeds, lemon zest, garbanzo flour, baking powder and red pepper flakes (if using). Stir together really well so everything is distributed well and you cannot see any dry flour. It will be a very stiff batter. Leave it to rest for 10 minutes. During this time, it will loosen up a little.
- Heat a griddle or large skillet over medium heat. Grease with a little oil if it’s not nonstick. Once it’s hot, give the batter a quick stir, and then add it to the pan, using around ⅓ cup (80 ml) per fritter and leaving about 2 inches (5 cm) around each one. Use a spoon to flatten the fritters to about ½ inch (1.3 cm) thick and allow to cook for about 7 minutes each side, or until golden brown. Serve them immediately or keep warm in the oven on its lowest setting while you finish cooking the rest.
- You can also bake the fritters in a preheated 400°F (200°C) oven. Line a baking sheet with parchment paper and drop the mixture onto it in roughly ⅓-cup (80-ml) amounts; then flatten them to about ½ inch (1.3 cm) thick. Bake for 10 to 15 minutes, flip them and then bake for an additional 10 minutes.
- To prepare the avocado crema, cut the avocado in half. Remove the pit and scoop out the flesh into a blender or food processor. Add all the other crema ingredients except the salt and blend until completely smooth. Season with salt to taste. You can adjust the thickness by adding a little more or less water. The olive oil is an optional addition. It makes the crema glossier, but you can easily omit it and add 1 to 2 tablespoons (15 to 30 ml) of extra water instead.
- Serve the hot fritters with a generous dollop of avocado crema.
- Leftover fritters keep well for up to 5 days in the fridge. They also freeze really well. They can be reheated in a skillet over medium heat or in the oven. They are also surprisingly good cold! The crema will keep in a sealed container in the fridge for 2 to 3 days.
- tip: Enjoy leftover crema as a dip with chips, with tacos, burritos, veggie burgers and sandwiches or thin it out with a little more water or a drop of white wine vinegar to make a great salad dressing!
More Vegan Zucchini Recipes
Zucchini Potato Casserole
Chocolate Zucchini Cake
Zucchini Carrot Bran Muffins
