Ingredients
The following ingredients have 8 Servings
- 2 medium zucchinis, grated – approx. 5 cups grated zucchini (skins on when grated)
- 2 large carrots, grated
- 1 Tablespoon hot sauce (we used Frank’s Hot Sauce)
- 2 Tablespoons tahini
- 1 Tablespoon brown rice flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (regular/mild)
- ¾ teaspoon sea salt (+/- to taste) *
- 1 Tablespoon nutritional yeast (optional)
- Vegan Ranch Dressing – see recipe
- Chives or Green onions, chopped
Instruction
- Preheat the oven to 400 degrees F.
- Line a 14 x 20 baking sheet with parchment paper, set aside.
- Grate the zucchini and carrots, place in a large bowl. (See recipes notes on grating zucchini).
- Add all the other remaining ingredients into the bowl and mix well. (See notes).
- Take 1/3 cup of the zucchini fritter mixture and solidly pack it into the measuring cup, then plop the mixture down onto the parchment covered baking sheet. Just ever so slightly flatten it out and tuck in any stray gratings. The fritter will flatten out a little as it bakes. Continue making fritters until you have used all the mixture, and then slightly flattened them out.
- Place the baking sheet into a preheated 400 F oven for 20 minutes, then remove the baking sheet from the oven, and while using a short thin-edged spatula carefully flip each fritter over, and place the baking sheet back into the oven for another 15 minutes. (IMPORTANT – See notes).
- After 15 minutes, remove from the oven, allow to sit on the baking sheet for 5 minutes to firm up before removing and serving with the Ranch Dressing.
