Vegan Zucchini Fritters {Dairy Free}

🧂 Ingredients

• 3 medium zucchini

  shredded
• 1 tsp salt
• 1 small onion

  finely diced
• 2 tbsp olive oil
• 2 tbsp water
• 1 tsp baking powder
• ½ cup all-purpose flour

  or gluten-free flour
• ¼ cup dill

  chopped
• ¼ cup parsley

  chopped
• ¼ tsp black pepper
• Olive oil cooking spray
• 1 cup dairy-free plain yogurt
• Zest and juice from one lemon
• 2 tbsp dill

  chopped
• 2 tbsp parsley

  chopped

Instructions

• 1 Preheat oven to 350 degrees Fahrenheit. 
• 2 Line a baking sheet with parchment paper and spray lightly with olive oil
  cooking spray.
• 3 Place the shredded zucchini in a colander and toss with 1 tsp salt. Let this sit
  for 10-15 minutes – this will help draw the moisture out of the zucchini, so the
  fritters are not soggy. 
• 4 After allowing the zucchini to sit for 10-15 minutes, use your hands to gently
  squeeze as much moisture out of the zucchini as possible.
• 5 In a large mixing bowl, combine the zucchini, onion, olive oil, water, baking
  powder, flour, dill, parsley, and black pepper. Stir to form a batter.
• 6 Scoop a large spoonful of the mixture, and use your hands to roll into a ball. 
• 7 Place on the baking sheet and press down gently to flatten slightly into a patty
  shape. Repeat the process until you’ve used all the batter.
• 8 Lightly spray the tops of the fritters with olive oil spray. 
• 9 Bake for 15 minutes, or until golden brown, flipping them over halfway.
• 10 Whisk the zest and juice from one lemon, dill, and parsley into the dairy-free
  plain yogurt.

Nutrition Info