Zucchini Fritters with Soy-Agave Dipping Sauce

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Here’s a great way to serve up that end-of-the-summer zucchini from your garden. I’ve made a lot of zucchini bread and roasted zucchini lately, but preparing it in fritter form was a new adventure! Plus, doesn’t the word “fritter” just get you all excited? : )

This recipe idea came from the pages of Bon Appétit Magazine. Veganizing it was simple. The binding agent of eggs just needed to be replaced by ground flaxseed meal. What the traditional use of eggs does lend to the recipe, however, is the ability for the fritter to really fry up crisply. Without the eggs to aid in that process, you’ll want to be sure you wring out as much water as you can from your zucchini and that you’re cooking over high heat with a good cooking oil. 

These fritters make a great appetizer or side dish. Or serve them up as part of an evening of tapas and other small bites. 

Here’s what you’ll need:

  • 3 medium-large zucchini, grated
  • 1/2 tsp sea salt + more for seasoning
  • 1 flaxseed “egg” (1 tbsp ground flaxseed meal + 3 tbsp warm water)
  • 1/4 cup unbleached, all-purpose flour
  • 1 tbsp cornstarch
  • 3 tbsp finely chopped fresh chives
  • freshly ground black pepper
  • 1/3 up vegetable oil
  • fresh scallions, sliced for garnish

For the soy dipping sauce:

  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp agave
  • a pinch of red pepper flakes

First, prepare your flaxseed “egg” by gently whisking together the flaxseed meal and warm water. Set it aside for about 5 minutes or until it thickens to the consistency of an egg.

Prepare the dipping sauce, by whisking together the ingredients. 

Place your grated zucchini in a colander in the sink and toss it with the 1/2 tsp of sea salt. Let the mixture stand for about 10 minutes then using a clean kitchen towel, wring the zucchini dry. Transfer it to a large bowl and gently fold in the flaxseed mixture, flour, chives and cornstarch. Season with sea salt and freshly ground pepper. 

Heat the oil in a large skillet over high heat. Working in batches, drop about 1/4 cup of the zucchini mixture onto the skillet to make each fritter. Use a spatula to flatten them slightly and cook until crispy on the outside. Transfer the finished fritters to a serving platter, season with salt, and garnish with the fresh scallions. 

Serve piping hot and enjoy!

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Happy eating!

 

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