Vegan Zucchini & Carrot Fritters

Name: Vegan Zucchini & Carrot Fritters
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 Fritters
Ingredients: 1 large zucchini; 3 large carrots; 2 teaspoons of finely ground sea salt; 1 large red onion – finely chopped; ¼ cup of fresh sage leaves packed in the cup and then minced; 2 tablespoons of ground flax seed + 6 tablespoons of water; 1 and ¾ cup of stone ground flour or all-purpose flour; 1 teaspoon of finely ground sea salt; 1 teaspoon of ground black pepper; 1 lemon

User Reviews

4.6

27 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
removing water from zucchini:
20 mins
Total Time
1 hr 5 mins
Servings
12 Fritters
Calories
75 kcal
Course
Main Course, Appetizer
Cuisine
American

Vegan Zucchini & Carrot Fritters

Demi Foster

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Vegan, oil-free, and perfectly crispy on the outside and moist on the inside.

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Ingredients

Servings

1 large zucchini Approximately 3 cups – finely shredded
3 large carrots Approximately 3 cups – peeled and finely shredded
2 teaspoons of finely ground sea salt
1 large red onion – finely chopped
¼ cup of fresh sage leaves packed in the cup and then minced
2 tablespoons of ground flax seed + 6 tablespoons of water (flax eggs)
1 and ¾ cup of stone ground flour or all-purpose flour
1 teaspoon of finely ground sea salt
1 teaspoon of ground black pepper
1 lemon

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Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent the fritters from sticking.
Shred the zucchini and carrots and place on a bed of paper towels and sprinkle the two tablespoons of salt evenly over the top, then rub the salt throughout. Let sit for twenty minutes until the zucchini and carrots release their water. Squeeze with paper towels to absorb the water.
In a small bowl mix the flax and water until well combined and let sit. These are the flax eggs.
In a large mixing bowl combine the zucchini, carrots, onion, sage, flax eggs, flour, one teaspoon of salt, and pepper. Stir until it turns into a sticky ball. Scoop a quarter cup of batter and use your hands to form patties. Place on the baking sheet and squeeze the lemon juice evenly over the top of each patty. Bake for approximately 15 to 20 minutes, checking every ten minutes, until they’re golden brown. Flip, squeeze lemon juice on top of each patty, and bake until golden brown. Remove from oven and let sit for 5 minutes.
Enjoy!

Notes

Make sure to squeeze all of the excess water from the zucchini or it won't stick and stay together.
Store covered in the refrigerator for up to 4 days.
Freeze in a freezer safe container for up to 2 months. Reheat in the oven to crisp up.
The Nutrition Facts are an estimate only.

Nutrition Information

Show Details

Serving 60g Calories 75kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 594mg (25%) Potassium 136mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 2623IU (52%) Vitamin C 9mg (10%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Fritters

Amount Per Serving

Calories 75 kcal

% Daily Value*

Serving	60g
Calories	75kcal	4%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	594mg	25%
Potassium	136mg	3%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	2623IU	52%
Vitamin C	9mg	10%
Calcium	27mg	3%
Iron	1mg	6%