It seems like every summer for my whole life, my mom was standing at the stove frying up zucchini fritters. But as a kid with an aversion to vegetables, I didn’t eat them. In my teen years I developed a taste for the batter, abandoning the zucchini at the edge of my plate, a napkin or Daisy’s dog food dish.
Then one miraculous day, I decided I LOVED these little fritters! And zucchini became my friend, and another vegetable I would eat!
Well, I have been vegan for over 11 years now and after all the talking about making Mama’s fritters, I finally did it. Mama is happy, because she was wondering when I was going to get around to it! (Out-loud wondering, like every time we talked.)
I really missed these little guys!
While I was doing zucchini fritter research, every recipe I came across used shredded zucchini with other shredded ingredients. Never a whole slice. So this makes them extra special! And extra delicious!
Using a whole slice focuses on flavor of the zuke! I mean, we all toss them into a soup or a saute, but here they are the real star of the show!
If all you can find is small zucchini, because you have to buy them, and you don’t have zucchini-giving neighbors, then I recommend slicing them on the bias, which means at an angle, to create more surface area and make the slices bigger.
Zucchini Fritters Are:
Easy to make
A great appetizer!
If you make these it would mean so much to me. What would mean even more? Leave a comment and tell me about it! Tag me on Instagram too!
I love when we share the vegan love!
Mama’s Zucchini Fritters
- 1 large zucchini or two small zucchini
- 1 cup all-purpose unbleached flour
- 2 tablespoon grated vegan parmesan cheese or 1 tablespoon Nutritional Yeast
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder granulated onion powder is best
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup + 2 tbs almond milk
- good quality extra virgin olive oil for frying
- Slice zucchini round or “on the bias,” (especially if you have smaller zucchini) about a ¼ of an inch thick. Set aside.
- In a bowl add flour, seasonings, cheese (or nutritional yeast), baking powder, salt and pepper and whisk thoroughly. Slowly pour in the almond milk as you whisk continuously to be sure to prevent clumping, you may need 2 extra tablespoons of milk to get the right consistency. The batter should be thick, but pourable, like cake batter.
- Coat the bottom of a non-stick pan with olive oil, and heat over medium to medium high heat. You can test the oil by dropping a small amount (dime size) of the batter into the pan to see if it starts to cook right away.
- When the pan is ready, use a fork (I strongly suggest not using fingers to batter and transfer, it will be a disaster, trust me), dip one zucchini slice at a time into the batter and, holding the bowl over the pan, place the zucchini slice into the oil. Repeat with 4-5 zucchini at a time (don’t overcrowd the pan to make it easier to flip) and cook on each side 2-3 minutes. You want fritters to turn a nice golden color.
- When golden, remove from pan and place on a plate lined with a paper towel. Repeat with the rest of the zucchini adding oil when the pan becomes dry, until all fritters are cooked.