Vegan Courgette/ Zucchini Fritters

{Yields 8} {Prep 15 mins} {Cook 12 mins}

Ingredients:

• 3 and 1/2 cups (490g) grated courgette/ zucchini (measured/weighed before squeezing out excess water)
• 1 tsp Salt
• 1 cup (125g) All Purpose Flour
• 1/4 cup (15g) Nutritional Yeast
• 1 and 1/2 tsp Baking Powder
• 1/2 tsp Crushed Garlic
• 2 Spring Onions (Chopped)
• 1/4 cup (56g) Vegan Butter (Melted)
• 2 Tbsp Olive Oil (for frying)

Instructions:

1. Grate the courgette and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the courgette. Then use your hands to squeeze the courgette and drain off excess water. Place the squeezed courgette into another bowl and leave the water behind.
2. Once the squeezed courgette is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
3. Add in the melted vegan butter and mix into a thick batter.
4. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
5. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
6. Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
7. Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Recipe originally from Loving It Vegan