There are so many things you can do with zucchinis. You can add them to a soup, cook them, fry them, and even eat them raw. Their lightness and mild flavor makes them an ideal option to add to almost everything.
But you can also use them as the star of your plate, making this little patties of joy that are tasty when cold and warm, preserved well, easy to pack, have fat and protein, will keep you full and comfort for the rest of the day.
3 large zucchinis
1 medium-large onion
1/4 cup almond flour
1/4 cup chickpea flour
zest from 1 lemon
1 teaspoon garlic powder
salt and pepper to taste
Optional: 1 teaspoon thyme
Start with a grater. Grate the zucchinis and onions on the big holes, flip it around and grate the lemon zest on the small holes. Add the rest of the ingredients and mix well with your hands. Add a bit more flour if it’s too moist.
Wash you hands and with wet hands make patties the size you want. They have to be rather thin. Place over a baking pan covered in baking paper. 220 degrees, around 22-25 minutes, until they are solid. Carefully flip, and bake for 5-6 minutes more. They should separate from the baking paper well.
Let them cool a bit before you eat. Serve with a dip of your choice. Goes marvelously with soy yogurt based dips.
Like what you read? You might also like:
3 thoughts on “Vegan Baked Zucchini Fritters”
Is it 220 c° or f° ?
Thank you 🙂
Celsius. I always use Celsius.