Go Back
+ servings
Vegan Zucchini Fritters with Garlic & Dill
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
These vegan zucchini fritters are seasoned up with garlic, dill and a hint of cumin, pan-fried to a crisp, and served with silky cashew cream and a sprinkling of fresh chives.
Course: Appetizer
Servings: 8 fritters
Calories: 199 kcal
Author: Alissa
Ingredients
For the Fritters
  • 1 pound fresh zucchini
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 3 garlic cloves, minced
  • 1/4 cup panko breadcrumbs
  • 1/4 cup all-purpose or whole wheat flour
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons olive oil
For the Cashew Cream
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1/2 cup unflavored soy or almond milk, plus more to thin
  • 2 tablespoons lemon juice
  • Salt to taste
For Serving
  • Chopped fresh dill and chives
Instructions
  1. Begin making the fritters by grating the zucchini and placing it into a medium-sized bowl. Sprinkle with salt and stir to combine. Let the zucchini sit for 30 to 60 minutes.
  2. While the zucchini sits, place all ingredients for the cashew cream into a blender or food processor and blend until smooth. Season with salt to taste, then transfer the mixture to a bowl.
  3. Transfer the zucchini to a colander and press out the excess water. Alternatively, wrap in a clean towel and wring out the water. Place the zucchini back into the bowl and add the dill, chives, garlic, breadcrumbs, flour, and cumin. Stir to combine. Shape the mixture into 8 fritters (2-3 inches in diameter).
  4. Generously coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the fritters, being careful not to crowd the pan. Work in batches if needed. Cook the fritters for about 4 minutes on each side, until browned and crispy, then transfer them to a paper towel-lined plate. Add oil to the skillet as needed between batches.
  5. Serve the fritters with cashew cream and a sprinkling of dill and chives.
Recipe Notes

These are best served immediately, but if you do have some leftover, just place them on a baking sheet and bake at 450° for a few minutes, until heated throughout. This recipe makes more than enough cashew cream. The extra can be sealed up and frozen for later.

 

Calorie count is for 1 fritter and 1/8 of a batch of cashew cream.

Nutrition Facts
Vegan Zucchini Fritters with Garlic & Dill
Amount Per Serving
Calories 199 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 2.7g14%
Sodium 460mg19%
Potassium 307mg9%
Carbohydrates 13.2g4%
Fiber 1.6g6%
Sugar 2.6g3%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.