I adore this plant-based, whole-food recipe. It is suitable for brunch, lunch, dinner, and even a snack.
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– 4 cups grated zucchini– 1 teaspoon salt– 1 tablespoon ground flax or ground chia– 3 tablespoons warm water– ½ yellow onion,, chopped– ½ cup whole wheat flour– 2 tablespoons nutritional yeast– 2 cloves garlic,, minced
INSTRUCTIONS
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INSTRUCTIONS
Heat oven to 400F/200C. Lightly greased baking sheet. A large strainer lined with a clean dishcloth should hold grated zucchini.
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Step 1
Sprinkle salt and coat zucchini lightly. Relax 10 minutes. Gather all dishcloth ends to trap zucchini, then squeeze water. Maximized water squeeze.
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Step 2
Mix flax and warm water in a small bowl. Store that. In a large bowl, combine squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic.
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Step 3
Mix well. Pick up enough for one fritter and patty. Expect sticky dough. On your baking sheet, scatter them. If hands are messy, wet and shape them.
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Step 4
Bake 20–25 minutes, flipping halfway. Brown and cooked on both sides means they're done. Serve hot or cold with vegan sour cream or your favorite dip.