These protein-packed vegan zucchini fritters are crispy, flavorful, and perfect for a healthy snack or meal. Made with quinoa, navy beans, and nutritional yeast, they offer a delicious plant-based option.
Ingredients
Vegetables
3.5cupsgrated zucchini(measured/weighed before squeezing out water)
1teaspoonsea salt
2green onionschopped green onions
0.25cupnutritional yeast
1cupcooked quinoa
1.5cupscanned navy white beans(drained, rinsed, and smashed)
0.25cupchickpea flour
0.5teaspoongarlic powder
0.25teaspoononion powder
to tastesalt and peppersalt and pepper
2-3tablespoonsolive oil(for frying)
Instructions
Grate the zucchini, add salt, and let sit for 10 minutes. Squeeze out excess water using a cheese cloth.
Mix the squeezed zucchini with green onions, nutritional yeast, quinoa, smashed beans, chickpea flour, garlic, onion, salt, and pepper until combined.
Heat olive oil in a skillet. Scoop batter with a ⅓ cup measure and cook until browned, about 3 minutes per side.
Transfer cooked fritters to a warm oven to keep warm. Repeat with remaining batter, adding more oil as needed.
Serve with vegan sour cream and chopped spring onions.
Notes
Ensure to squeeze out as much water as possible from the zucchini for best results.