These vegan zucchini fritters are seasoned up with garlic, dill and a hint of cumin, pan-fried to a crisp, and served with a sprinkling of fresh chives. Delicious on their own, but also perfect for dipping!
- 1 pound fresh zucchini, coarsely grated
- 1 teaspoon salt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 3 garlic cloves, minced
- ¼ cup panko breadcrumbs
- ¼ cup all-purpose flour (whole wheat flour also works)
- ½ teaspoon ground cumin
- 3 tablespoons olive oil, plus more as needed
- Vegan tzatziki
- Cashew sour cream
- Chopped fresh dill and chives
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Place the grated zucchini into a medium-sized bowl. Sprinkle with salt and stir to combine. Let the zucchini sit for 30 to 60 minutes.
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Transfer the zucchini to a colander and press out the excess water. Alternatively, wrap the zucchini in a clean towel and wring out the water.
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Place the zucchini back into the bowl and add the dill, chives, garlic, breadcrumbs, flour, and cumin. Stir to combine.
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Generously coat the bottom of a large nonstick skillet with about 2 tablespoons of oil and place it over medium heat.
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While the oil heats up, shape the zucchini mixture into 8 fritters (2-3 inches in diameter).
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When the oil is hot, add a few fritters to the skillet, being careful not to crowd the pan. Cook the fritters for about 4 minutes on each side, until browned and crispy, then transfer them to a paper towel-lined plate to drain.
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Add oil to the skillet as needed and continue cooking the fritters in batches.
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Serve the fritters with cashew sour cream or vegan tzatziki and a sprinkling of dill and chives.