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  • Writer's pictureSofias Country Gardens

Vegan zucchini fritters

This time of the year I always have too many zucchinis in the garden. It seems that no matter how late everything else is, the zucchini will always triumph over adverse conditions and come out fighting. So what then do I do with such a continuous and bountiful supply? Well, one staple in my freezer is zucchini fritters. These are easy to make patties, that are great for freezing and using in winter once the season for fresh goods is over. I make a big batch in one go, usually while watching something mind numbing on Netflix.

Two small and the end of one large zucchini

Cut in pieces and grate

This is what you will need:

2 regular zucchinis (or in my case the end part of a really large one)

2 dl of buckwheat flower

1 dl chia seeds, soaked overnight in water

1 1/2 teaspoon baking soda

2 teaspoons of salt

1 teaspoon white pepper

Spices to your own taste

Start by grating the zucchini and put it in a sieve with two teaspoons of salt spread over it, then press down the grated zucchini so that water runs off. Leave to stand for half an hour under a towel, and repeat pressing out any excess water. This is where the recipe can fail, as the zucchini has so much water in it that the dough is too moist and falls appart when fried, so make sure you really press out as much moisture as possible.

Grated zucchini

White pepper, baking soda, salt, flour, chia seeds

Then, mix all the ingredients in a large bowl. Start with the zucchini and add the chia seeds, flour, and baking soda making sure it is all well mixed together. At this point you may want to freestyle and add your own spices like chili and garlic, or tarragon and a few dropps of lemon. You might even want to divide the dough in two separate bowls and spice them different? Afterwards, leave to stand under a clean kitchen towel for another hour. This ensures the baking soda has time to work and the dough sticks together better.

Then, just dump dough as little lots in the frying pan and mould the cakes once in. I use a mixture of half and half organic coconut oil and rapeseed oil, and keep the heat semi high. My friend Peder who taught me how to make these fritters always fries them in much warmer oil, but as I'm a bit worried about deep-frying (I once burned myself a bit when some oil splashed out of a pan) I let them mature in their own time instead.

And there you go! Perfect little zucchini cakes ready for the freezer!

If you have any good zucchini recipes please feel free to share in the comment field below, as I always look out for inspirational recipes for my family!

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