Vegan {Zucchini} Fritter with Avocado Cream
Everyone likes fritters, ok maybe I’m being a little presumptuous, but what’s not to love about a cute, little, crispy, pan-fried, fresh veggie, potato cake. These fritters are so good I wanted to be sure everyone could enjoy them to the fullest extent so I made three different versions: Vegetarian, Vegan and Gluten-free. Each comes with their own custom dipping sauce and step-by-step guide so everyone can join in on this fritter party! Here’s why I love fritters; you can eat them for breakfast or on a salad for lunch or bring them to a picnic. You can easily whip them up for a quick weeknight dinner that’s wholesome and really tasty. You can make the batter ahead of time and just keep it in the fridge until you’re ready to fry them up. You’re getting a bunch of healthy vegetables without that ‘I’m eating like a bunny’ feeling. And most importantly the minimal cook time keeps you and your kitchen cool. Fritters are all-around cool.
I made the vegan ones with chia seeds to hold them together in place of the egg. If you don’t have a zucchini, try any other vegetable. Feel free to mix and mach veggies to your heart’s content. The avocado cream tastes so good, kinda blows my mind that it’s vegan.
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Step 1
Grate the potato, zucchini and onion and place in mixing bowl with rest of the fritter ingredients.
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Step 2
Combine the ingredients for the fritter in a large mixing bowl.
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Step 3
Scoop spoonfuls of the batter onto a hot oiled pan.
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Step 4
Combine ingredients for the dip and blend in food processor or blender.
Ingredients for the Vegan {Zucchini} Fritter
1 zucchini
3 small golden potatoes
1 small white or yellow onion
1 handful parsley
2 heaping tablespoons whole wheat flour
2 heaping tablespoons breadcrumbs (I used panko)
1 tablespoon chia seeds
salt and pepper generously
1 teaspoon garlic powder
1 teaspoon pepper flakes
Ingredients for the Vegan Avocado Cream
half an avocado
1 cup cashews (soaked)
1 tablespoon nutritional yeast
2 garlic cloves
1 squeeze lemon (juice)
salt and pepper generously
Directions
Start by soaking the cashews in water. Soak the chia seeds in 3 tablespoons water. Grate the zucchini, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for avocado cream in blender. Serve with fritters.
Vegetarian {Carrot} Fritter with Garlicky Yogurt Dip
These carrot fritters were my favorite. I just love the curry, cilantro and garlic flavor combination. This cool yogurt dip made the perfect topping.
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Step 1
Grate the carrots, potato and onion. Place in big mixing bowl with the rest of the fritter ingredients.
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Step 2
Combine all ingredients well.
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Step 3
Scoop spoonfuls of the mixture onto a hot, oiled pan and fry for about 2 to 4 minutes per side.
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Step 4
Season yogurt and stir ingredients together. I used whole milk greek yogurt (it’s the least processed and the best).
Ingredients for the Vegetarian {Carrot} Fritter
3 to 4 carrots
3 to 4 small golden potatoes
1 small white or yellow onion
3 eggs
2 heaping tablespoons whole wheat flour or breadcrumbs
salt and pepper generously
1 teaspoon curry powder
1 teaspoon cumin seeds
Ingredients for the Yogurt Dip
half a cup plain greek yogurt
2 garlic cloves (pressed)
1 squeeze of lemon (juice)
1 handful cilantro (if you don’t like cilantro you can use chives)
salt and pepper, generously
Directions
Grate the carrots, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 3 minutes per side. Combine ingredients for yogurt dip in a bowl. Serve with fritters.
Gluten-Free {Eggplant} Fritters with Fresh Tomatoes & Basil
These fancy little eggplant fritters want to be the star appetizer at your next gluten-free dinner party!
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Step 1
Grate the eggplant, potato and onion. Place in a large mixing bowl with the rest of the fritter ingredients.
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Step 2
Stir ingredients together.
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Step 3
Pan fry on medium high heat with your favorite high heat oil (I used rice bran).
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Step 4
Quickly and easily make your own fresh tomato sauce in the food processor – just pulse to combine a couple times.
Ingredients for the Gluten-Free {Eggplant} Fritters
1 small eggplant (or half of a large one)
3 to 4 small golden potatoes
3 eggs
2 heaping tablespoons chickpea flour
salt and pepper generously
1 teaspoon garlic powder
1 teaspoon pepper flakes
Ingredients for the Fresh Tomato Sauce
2 cups cherry tomatoes
3 garlic cloves
1 handful thai basil (or regular basil)
salt and pepper generously
2 tablespoons good olive oil
Directions
Grate the eggplant, potato and onion and place in large mixing bowl with the rest of the fritter ingredients. Stir together to combine. Scoop spoonfuls of mixture onto a hot oiled pan. I used rice bran oil, it’s good for high heat. After the fritters are crispy and light brown, flip then over to the other side. Let cook about 2 to 4 minutes per side. Combine ingredients for fresh tomato sauce in food processor. Serve with fritters.