Vegan Zucchini Fritters (Gluten Free)

Ingredients

• 4 cups grated zucchini + 1 teaspoon salt
• 1 teaspoon Garlic powder
• 1/2 teaspoon sea salt
• 1 handful parsley, chopped
• 1/2 teaspoon ground black pepper
• 1/4 cup coconut flour
• 2 flax eggs - Learn how to make a flax egg below
• 2 tablespoons coconut or olive oil
• lime wedges, to serve

Instructions

1. Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
3. Add to a bowl and mix in all the other ingredients until just combined.
4. Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10-11.
5. Heat the oil in a pan over high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 4 minutes. Flip, and cook for another for minutes.
6. Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!
7. *To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy. You could leave it up to 30 minutes if you want. Sometimes I even stick it in my freezer for 10 minutes. The mixture will begin to thicken and get goopy (like an egg) – and you have your flax egg!

Notes