VEGAN ZUCCHINI FRITTERS πŸ’– Finally an oil-free baked recipe!

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Need another great recipe to use up all of the plentiful zucchini from your garden? Well, look no further. These Plant Based Oil-Free Vegan Zucchini Fritters are packed with flavor and super filling. The fritters are baked to perfection so they are free of greasy oils and empty calories. They are also very versatile so they can be used as a main dish or as a side topped with your favorite dipping sauce.

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46 COMMENTS

  1. Yes "pakoras" are made with vegetables bound with besan which is the chick pea flour. Great going with the tweaks!. This is a tweaked version of a pakora. Baking is a better option than frying for sure! Glad indian food which has always been leaps and bounds ahead in vegetarian eating habits being appreciated world over.

  2. Hi Jill, I tried your Zucchini Fritters today and they came out good. I need a little practice is making them look as good as yours did but the taste was great. I did not have the spring Onion so I substituted a Shallot and added 4 cloves of finely diced Garlic. I will make it again.

  3. These were great. I made them with cilantro and caramelized white onions. But 1 CUP OF THE CHICKPEA FLOUR HAS 960 CALORIES. If you’re trying to limit your calorie intake, stay away or substitute the flour for something less calorie dense. I think I will make again maybe with millet flour. Didn’t realize the calorie count until after I made them 😭😭😭

  4. Made these for lunch today for my husband and I and two guests. Here's our review. They were easy to make. Wringing the zucchini was the hardest part. I combined the wet ingreds in one bowl; the dry ingreds in a separate bowl – then combined them together, formed and baked as per recipe. I plated them next to a large salad, some baked potato fries, and three sauce options: the vegan ranch, a vegan Tzatzki, and a side of ketchup. We found the fritters just a little too bland. They came out exactly as described: crispy on the outside and perfect on the inside. But we kind of all thought they needed "something". We couldn't figure out what. In the end, we kind of all agreed that the missing component, for "us," was maybe garlic. I do thank you so much for the recipe and all your hard work at reaching a finished product and we are not knocking it at all – they just needed a little kick for us. Thank you again.

  5. I was recently diagnosed with Hashimoto's disease, a thyroid autoimmune disease. I'm always looking for recipes for make ahead snacks and this looks great!! I can't have bell pepper, tomatoes or black pepper and will have to substitute Coconut aminos for Bragg aminos and arrowroot, tapioca or cassava flour for the chickpea flour.
    I will experiment and let you know which is best. There are millions of people now with some kind of autoimmune disease that need gluten free as well as these other restrictions. Thank you so much for this great idea!

  6. One of my most favourite foods is corn fritters. Bought from a local takeaway store, they were always virtually dripping in grease. Havent had any since i went low fat whole food. So of course im making yours! TONIGHT!
    And of course i'll be adding CORN KERNALS! I'm so excited at the idea of them, but without all the grease! YAY!
    Thanks very much as always Jill, for yet another SUPERSTAR of a recipe!

  7. Two of my neighbours, in their retirement,
    have started growing tomatoes and zucchini
    and we are now on our third batch
    of gifted zucchini
    and we have a "Grillparty"
    (communal BBQ) coming up so
    I think I will make these for the Grillparty
    along with my 3-2-1 bean-rice-oat burgers
    to give people a flavour of whole food plant based eating

    I think with different seasonings
    these could easily be Indian style pakoras / bhajis

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