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!
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.
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.
Place the zucchini back into the bowl and add the dill, chives, garlic, breadcrumbs, flour, and cumin. Stir to combine.
Generously coat the bottom of a large nonstick skillet with about 2 tablespoons of oil and place it over medium heat.
While the oil heats up, shape the zucchini mixture into 8 fritters (2-3 inches in diameter).
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.
Add oil to the skillet as needed and continue cooking the fritters in batches.
Serve the fritters with cashew sour cream and a sprinkling of dill and chives.