Awhile ago I made Smitten Kitchen‘s recipe for zucchini fritters- which were crazy amazing- and I have been on a fritter-making frenzy ever since. Okay, probably not a frenzy necessarily… but I am really excited to chop and shred all manner of vegetables and turn them into little patties, a task that I didn’t know was possible until a few months ago!
So, I made the original zucchini fritters, which used one egg. I then made some carrot and quinoa fritters (recipe saved thanks to Wayback Machine!), which were equally delish, but also with an egg. This recipe is the vegan version, featuring whole wheat flour and nooch for body, along with soy yogurt as the binding ingredient, which gives them a bit of a tang. Serve alongside the zesty tahini sauce, and you are in for a quick and yummy meal!
Vegan Zucchini Fritters & Tahini Herb Sauce
2 cups shredded zucchini
1 cups plain soy yogurt, divided
1 cup whole wheat flour
3 Tablespoons nutritional yeast
1/3 cup quick oats
¼ teaspoon each salt and pepper
¼ safflower oil
¼ cup tahini
2 Tablespoons dried dill (or fresh, if you have it!)
½ teaspoon dried garlic
1 teaspoon agave
1 teaspoon tamari or soy sauce
1 teaspoon lemon zest (optional, but amazing)
water, to taste
- To make the Fritters: In a large bowl, mix together zucchini, 1 cup yogurt, flour, nutritional yeast, oats, salt and pepper.
- Scoop out ¼ cup batter and flatten into a ½-inch thick patties. Make all patties before continuing.
- In a heavy skillet heat safflower oil until bubbling. Add patties and cook until very browned on each side. Layer on paper towel to cool (these will firm up continually as they cool).
- To make the sauce: whisk together tahini, dill, garlic, agave, tamari,, and zest, if using. Toss in some water if you need to thin the tahini. Let stand 10 minutes before dipping.
Yield: approximately 10 fritters and 1 cup sauce