Zucchini Fritters

The vegan version of these traditional Turkish zucchini fritters (“mücver”) is easy to make and so delicious. Recipe is adapted from Aegean Delight and makes 16 fritters.

INGREDIENTS

• 4 medium zucchini, peeled and grated

• 2 flax eggs: 2 tablespoon of ground flax seeds + 4 tbsp of warm water

• 2 tbsp potato starch

• 1 tsp baking soda

• ⅔ cup chickpea flour

• ½ bunch parsley, finely chopped

• 4 scallions, finely chopped

• 3 cloves of garlic, minced

• 1 tbsp lemon juice

• 1 tsp salt

• ½ to 1 cup frying oil, amount depends on pan size

• garnish: parsley and plant-based Greek yogurt

INSTRUCTIONS

1. Make the flax eggs by adding warm water to ground flaxseeds and set aside for a few minutes to let thicken.

2. Drain out the water from the grated zucchini, either by using cheesecloth or by simply squeezing it between your hands.

3. Transfer the drained zucchini into a large bowl and add chopped parsley, scallions, minced garlic, salt, lemon juice, and flax eggs, then set aside for at least ten minutes to let the zucchini release more water.

4. In a separate medium bowl, combine the chickpea flour, potato starch, and baking soda. When the zucchini mixture is ready, add these thickeners and whisk to make the batter.

5. Meanwhile, heat the olive oil in a wide frying pan on medium heat. When the oil is hot enough, spoon 2 tablespoons of batter on the frying pan for each fritter.

6. Fry each side for a few minutes, turning only once until the fritters turn golden brown.

7. Place the fritters onto paper towels. They will absorb the excess oil.

8. This dish needs to be served immediately once fried, but you can make the batter a day ahead. Serve with plant-based yogurt and more parsley. Enjoy!

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