Vegan Zucchini Fritters
These gluten-free fritters are baked in the oven for an easy vegan side dish! They're packed with carrots and spinach for a healthy vegetable fritter with less oil and calories.
Servings 12 fritters
Zucchini Fritter Ingredients
- 2 zucchinis medium
- 1 carrots medium
- 1 ½ cups chickpea flour or all-purpose flour
- ¼ cup nutritional yeast
- 1 tablespoon ground flax seed optional
- 2 teaspoons ground sage
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon baking powder
- 1 cup baby spinach
- 1 tablespoon balsamic vinegar optional
- 2 tomatoes diced
- ½ jalapeño pepper
- ½ red onion small
- ¼ cup basil
- 1 lime juiced
Preheat oven to 350 degrees F (176 degrees C).
Use a food processor to blend the carrots and zucchini briefly. Blending time will depend on your food processor and your chop size preference.
In a large mixing bowl, mix the blended zucchini and carrots with all other fritter ingredients. Mix well.
Make the fritters by rolling ¼ cup of zucchini mixture into a ball. Flatten ball with your hand on baking sheet covered in parchment paper.
Bake for 7 to 10 minutes until desired crispiness. Tops should be golden brown.
While the fritters bake, use a food processor to make the salsa. Add all ingredients and blend until your desired smoothness.
Place fritters on a place and cover with salsa to serve. Enjoy!
- To make on the stovetop, use a little neutral oil and cook over medium heat. Gently flip after 5 to 6 minutes.
- Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Calories: 84kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1412IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg