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Zucchini Fritters with Garlic Sauce

Our take on a holiday favorite.

Time

1 hr 30 min

Serving size

3

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

preparation

Prepare garlic sauce

  1. Whisk together all garlic sauce ingredients. Refrigerate until ready to serve.

Prepare fritters

  1. Place zucchini, sweet potato and onion in a large strainer and toss with 1 tsp salt. Press firmly to drain some water from the vegetables. Let sit.
  2. Meanwhile, line a large bowl with a dish towel.
  3. Fold over town and press down to release as much liquid as possible. Repeat for 5-10 minutes until little moisture remains.
  4. Let sit for 45 minutes, then press again.
  5. NOTE: You want to remove as much moisture as possible, otherwise the fritters will become soggy when cooked.
  6. Place egg substitute in a large bowl, then whisk in garlic, parsley, mint, remaining 1/2 tsp salt and pepper.
  7. Fold in the vegetable mixture, then add cornmeal and cornstarch until combined.
  8. Heat olive oil in skillet over medium-high heat.
  9. Once hot, use a Tablespoon to scoop fritters into pan.
  10. Flatten with a spatula.
  11. Cook until golden brown, about 3 minutes on each side.
  12. Transfer to a plate lined with paper towel.
  13. Serve fritters with garlic sauce and enjoy!

Ingredients

  • 1/2 cup Silk PLAIN ALMOND DAIRY-FREE YOGURT ALTERNATIVE

  • 2 tsp chopped parsley

  • 1 Tbsp chopped fresh mint

  • 2 Tbsp fresh lemon juice

  • 1 tbsp olive oil

  • 1 tsp honey

  • 1 tsp minced garlic, Salt and pepper, to taste, Fritters2 cups shredded zucchini

  • 1 cup shredded sweet potato (peeled)

  • 1/3 cup finely chopped onion

  • 1 1/2 teaspoons salt

  • 2 servings egg substitute

  • 1 tsp minced garlic

  • 2 Tbsp chopped parsley

  • 2 Tbsp chopped fresh mint

  • 1/2 tsp black pepper

  • 1/3 cup cornmeal

  • 1 Tbsp cornstarch

  • 1/3 cup olive oil