Yields4 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins
Ingredients
Flaxseed Meal Eggs
2tbspflaxseed meal
6tbspwater
3medium zucchini (shredded)
½cuporganic oat flour
¼cupnutritional yeast
¾cupgreen onion (sliced)
¼cupdill (finely chopped)
¼tspbaking powder
½tspsalt (optional)
¼tspground black pepper (optional)
Yogurt Sauce
½cupplant-based yogurt (unsweetened)
1medium garlic cloves (finely minced)
1tbsplemon juice (freshly squeezed)
salt (optional to taste)
Directions
1
Make your flaxseed eggs: Add the flaxseed meal and water to a small bowl. Mix and set aside.
2
Add zucchini to a colander and sprinkle with salt. Allow to sit for 5 minutes before draining zucchini by scooping up a handful of zucchini at a time and squeezing it until no remaining water drains. Place in a bowl as you drain out the water.
3
Mix the flax eggs one more time then mix with the zucchini until combined.
4
Add the flour, nutritional yeast, baking powder, and optional salt and pepper to a small bowl and mix to combine. Add it to the zucchini and mix together until combined.
5
Add the green onion and dill. Mix to combine one more time.
6
Heat the oven to 250 degrees F.
7
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of zucchini mixture into your clean hands, form into a ball then mash into a patty that’s approximately 1/4 “ thick and 3–4” in diameter. Place onto the pan and cook until golden, about 3 minutes on each side. Transfer to a plate and keep warm in the oven while you make the remaining batter.
8
Make your yogurt sauce: Add all ingredients to a small bowl and mix to combine.
9
Serve the zucchini fritters alongside the yogurt sauce. Makes approximately 12 fritters.
Chef's Notes
Substitutions In place of oat flour try quinoa flour or buckwheat flour.
In place of flaxseed meal try chia seeds.
In place of zucchini try grated yellow squash, carrots, or riced cauliflower.
In place of dill try parsley.
Storage Store zucchini fritters in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Ingredients
Flaxseed Meal Eggs
2tbspflaxseed meal
6tbspwater
3medium zucchini (shredded)
½cuporganic oat flour
¼cupnutritional yeast
¾cupgreen onion (sliced)
¼cupdill (finely chopped)
¼tspbaking powder
½tspsalt (optional)
¼tspground black pepper (optional)
Yogurt Sauce
½cupplant-based yogurt (unsweetened)
1medium garlic cloves (finely minced)
1tbsplemon juice (freshly squeezed)
salt (optional to taste)
Directions
1
Make your flaxseed eggs: Add the flaxseed meal and water to a small bowl. Mix and set aside.
2
Add zucchini to a colander and sprinkle with salt. Allow to sit for 5 minutes before draining zucchini by scooping up a handful of zucchini at a time and squeezing it until no remaining water drains. Place in a bowl as you drain out the water.
3
Mix the flax eggs one more time then mix with the zucchini until combined.
4
Add the flour, nutritional yeast, baking powder, and optional salt and pepper to a small bowl and mix to combine. Add it to the zucchini and mix together until combined.
5
Add the green onion and dill. Mix to combine one more time.
6
Heat the oven to 250 degrees F.
7
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of zucchini mixture into your clean hands, form into a ball then mash into a patty that’s approximately 1/4 “ thick and 3–4” in diameter. Place onto the pan and cook until golden, about 3 minutes on each side. Transfer to a plate and keep warm in the oven while you make the remaining batter.
8
Make your yogurt sauce: Add all ingredients to a small bowl and mix to combine.
9
Serve the zucchini fritters alongside the yogurt sauce. Makes approximately 12 fritters.
