Vegan Zucchini Fritters [Oil-Free, Gluten-Free]
You Won’t Miss the Eggs in These Delicious Vegan Zucchini Fritters
Many people in my life like to remind me about how much they miss eating eggs. As gross as it may sound to many Vegans (myself included), there was a time when I loved eggs, too. In breakfast burritos, with Sunday breakfast, in quiches and in omelettes, eggs were a mainstay and a treat. Now, they are completely NOT that, but I’m not gonna go there. Vegan Zucchini Fritters!
So, I’ve perfected my egg replacement mix and wanted to share with all of you beautiful people who are in the same predicament as myself: hangry husband crying for eggs.
My husband, Rick, brought me home some mega zucchinis the other day. He does this about the same time of year, every year, and for a week or two I’m trying to come up with unique and yummy dishes to use these zukes in.
This is my oldest son, Ricky. He just turned 10 and he is our family’s most dedicated Vegan advocate, spreading his love for animals at school. We deal with the ups and downs of feedback from children and adults alike, but he remains steadfast in his ideology and won’t keep his mouth closed for anything. I love this little man and his huge, compassionate heart.
His passion has also turned my little 4 year-old daughter, Annabella, into a Vegan powerhouse of her own. She greets everyone, I mean EVERYONE, with ,”I don’t eat dead animals. I love animals to be alive. I’m Vegan. Do you love Vegans? Vegans are awesome.” I’ve tried to tame them to no avail. It is clearly their calling and I love my little Earthlings to pieces. Vegan power! <3
How To Make Egg Mixture for Zucchini Fritters
So, these fritters are made with a chick pea (garbanzo bean) flour and nut milk base, combined with some spices, ACV, lemon juice and a flax egg. I use Bob’s Red Mills Chick Pea flour. With this mixture you can make an omelette with your choice of filling, or scrambled eggs or use it as a batter for french toast. Anything you would use an egg mixture for, you should be able to use this seamlessly in it’s place. It is truly yummy. I used to love Egg Foo Young and think that these ‘eggs’ will be perfect to try and make a Vegan version. I’m gonna have to try it out soon.
You start by mixing together the chick pea flour, baking powder, almond milk, onion powder, garlic powder, Apple Cider Vinegar, lemon juice, salt & pepper, paprika, chili powder and oregano.
In a separate bowl you are going to prepare your flax egg. To make a flax egg you combine 1 Tbsp of ground Flax Seeds and 3 Tbsp of water. Mix them together and chill in the fridge for 10-15 minutes to thicken. Ironically, this is our egg mixture for our egg mixture! It helps everything bind together. I use flax eggs ALL the time, especially when I’m doing baking for my littles. It works awesomely in pancakes and muffins. Okay, onto the next step.
I used about 1 1/2 Cups of grated zucchini. If I knew how good these guys were going to cook up I would have, at least, doubled my recipe. So take your grated zucchini, if you’re going to double the recipe I would grate about 3 Cups, and combine it with the chick pea flour mixture and add in your Flax Egg once it has had time to thicken up.
This is your mixture. I don’t cook with oil, so when cooking something like this I have to be 100% sure that I’m cooking on a non-stick surface. I have a plug in griddle that does the trick perfectly every time. I never have to use any type of oil or spray and nothing ever burns or comes even close to sticking. I love this griddle.
I made my fritters the size of a small pancake or a large veggie burger. I also like to space them out on the griddle and not overcrowd them to make sure they get evenly heated and also to avoid making too much of a mess.
So you can tell from this picture the consistency and thickness to expect. These came out perfectly, so I recommend getting the zucchini fritters to look as close to this as possible. I let them cook at 350 degrees Fahrenheit for 3-5 minutes on each side for a perfectly browned fritter. All methods of cooking vary, so I would give your fritter a check after 3 minutes to see how the bottom is cooking up.
This is what my first side looked like when I flipped it. You want it to cook through so this really is perfectly browned. The second side doesn’t need to cook as long and will look different when it’s done.
After a couple minutes, check the second side and make sure it’s not cooking too fast. At this point, the griddle is heated up, the fritter is cooked half way through, so you want to monitor your fritters somewhat closely as to not overcook.
This is what the second side of the zucchini fritters should look like. Make sure the middles are cooked all the way through before you remove from them all from the heat. Stack em up, put em over rice or roll it up and stuff it in your mouth.
Any way you choose to get it in your mouth, you are sure to enjoy. These would be great with a Vegan Tzatziki Sauce, my husband enjoyed his with a little Shoyu, the kids dipped theirs in ketchup and I liked mine without anything. To each his own.
Thank you so much for checking out my Zucchini Fritters recipe and, as always, thank you for being Vegan and helping to save the Earth! If you liked this recipe and would like to receive others directly to your inbox, please sign up for my newsletter at the top right of this page. If you are on Facebook, please follow me at facebook.com/veganmommaspage. I would love to see you there!
Peace + Love!
Suzie, the Vegan Momma <3