Vegan Zucchini Fritters with Garlic & Dill
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!
Servings: 8 fritters
Calories: 77kcal
Ingredients
For the Fritters
- 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
For Serving (Optional)
- Vegan tzatziki
- Cashew sour cream
- Chopped fresh dill and chives
Instructions
- 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 or vegan tzatziki and a sprinkling of dill and chives.
Nutrition
Serving: 1fritter | Calories: 77kcal | Carbohydrates: 6.6g | Protein: 1.5g | Fat: 5.5g | Saturated Fat: 0.8g | Sodium: 302mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 1mg