Vegan Baked Zucchini Fritters
User Reviews
5
Vegan Baked Zucchini Fritters
Description
This recipe blends finely minced onion, garlic, fresh parsley, and chopped zucchini that has been well squeezed to remove excess moisture. The mixture is combined with baking powder, salt, pepper, nutritional yeast for a cheesy note, flax meal as a binder, and flour to achieve the right dough-like consistency. The batter tends to be sticky, hence wet hands are recommended for shaping small golf ball-sized dollops.
The fritters bake on a parchment-lined sheet at 425°F, flipped halfway through to achieve a crisp, golden-brown exterior. Sesame seeds sprinkled on top add an additional nutty crunch. The final fritters have a tender, slightly chewy center with crisp edges and a balanced savory flavor from herbs and seasoning.
These versatile fritters can be served with dipping sauces or as accompaniments to meals. The recipe notes emphasize proper moisture removal from zucchini to avoid mushiness and recommend uniform sizing for even cooking. The baking method produces a lighter option compared to traditional frying.
Ingredients
- 1 small onion chopped
- 1 garlic clove
- 2 Tablespoons parsley fresh
- 2 small zucchini chopped
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ - ¾ cups flour or more as needed
- ¼ cup nutritional yeast
- 3 Tablespoons flax meal
- 3 Tablespoons sesame seeds
Instructions
- Preheat the oven to 425 degrees F and lightly oil a baking sheet or line with a piece of parchment paper.
- In a food processor, pulse the onion, garlic, parsley, and zucchini until all are a uniform minced size. Squeeze the veggie mixture with your hands over the sink to release some of the excess water.
- Transfer veggies to a large bowl and add baking powder, salt, pepper, flour, nutritional yeast, and flax meal and mix together until thoroughly combined.
- Wet your hands (mixture will be a bit sticky) and form into small golf ball-sized dollops. Place on the baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.
- Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on the oven, so give them a check around 8 minutes.
- Serve with a condiment of choice. Lovely on their own, as an appetizer, or atop a salad.
Notes
- Wet your hands slightly to shape the sticky fritter mixture into even-sized balls easily.
- Use a cookie scoop or tablespoon measure for consistent fritter sizes to ensure even baking.
- Thoroughly squeeze out excess water from the zucchini to prevent mushy fritters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 157mg | 7% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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