What’s not to love about a cute, little, crispy, pan-fried, fresh veggie, potato cake. These fritters are so good. Here’s why I love fritters; you can eat them for breakfast or on a salad for lunch or bring them to a picnic. You can easily whip them up for a quick weeknight dinner that’s wholesome and really tasty. You can make the batter ahead of time and just keep it in the fridge until you’re ready to fry them up. You’re getting a bunch of healthy vegetables without that eating only grass feeling 😀
In future I am going to add more Vegetarian recipes, because we decided not to eat meat any more.
You can make vegan fritters with soaking chia seeds or flax seeds in water to hold them together in place of the eggs. If you don’t have a zucchini, try any other vegetable like carrot, eggplant, squash. Feel free to mix and match veggies to your heart’s content and try different herbs. There are so many possibilities.
This is a very simple dish to prepare. The only real effort is grating the zucchini. After that, it’s really just mixing and frying. Ghee is really, really good for making these fritters. It adds a richness that any other oil can never impart 😛
- 3 flax eggs
- 1/2 cup chopped onion
- 1 garlic glove, grated
- 1/2 cup Parmesan cheese, grated
- 2 tbsp. ghee
- 3 cups grated zucchini
- 1/2 oat flour or crushed oats
- 1/2 cup shredded mozzarella (or any other you like)
- 1 tsp. each salt & black pepper
- 2 tsp. dried basil
- Grate zucchini
- Drain juice, you may also squash the mix a bit to remove redundant liquid.
- Combine eggs, onion, cheese, seasoning and zucchini in a bowl until blended.
- Heat enough ghee to coat the bottom of a skillet over medium-high heat.
- Drop zucchini mixture by the tablespoon into the skillet and cook 2 to 3 minutes on each side, until golden brown and crispy.
- Add more ghee if necessary to the pan and cook the next batch, and so on, until all the zucchini and squash mixture has been cooked. Repeat until all zucchini cakes have been completed.