Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh zucchini, (coarsely grated)
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 3 garlic cloves, (minced)
  • 1/4 cup panko breadcrumbs
  • 1/4 cup all-purpose flour ((whole wheat flour also works))
  • 1/2 teaspoon ground cumin
  • 3 tablespoons olive oil, (plus more as needed)
  • Vegan tzatziki
  • Cashew sour cream
  • Chopped fresh dill and chives

Instruction

  • Place the grated zucchini into a medium-sized bowl. Sprinkle with salt and stir to combine. Let the zucchini sit for 30 to 60 minutes.
  • Transfer the zucchini to a colander and press out the excess water. Alternatively, wrap the zucchini in a clean towel and wring out the water.
  • Place the zucchini back into the bowl and add the dill, chives, garlic, breadcrumbs, flour, and cumin. Stir to combine.
  • Generously coat the bottom of a large nonstick skillet with about 2 tablespoons of oil and place it over medium heat.
  • While the oil heats up, shape the zucchini mixture into 8 fritters (2-3 inches in diameter).
  • When the oil is hot, add a few fritters to the skillet, being careful not to crowd the pan. Cook the fritters for about 4 minutes on each side, until browned and crispy, then transfer them to a paper towel-lined plate to drain.
  • Add oil to the skillet as needed and continue cooking the fritters in batches.
  • Serve the fritters with cashew sour cream or vegan tzatziki and a sprinkling of dill and chives.