Procedure:
1. Grate zucchini and add it to a mixing bowl. Sprinkle over the salt, mix and leave it for 10 mins. Then squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
2. Add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together.
3. Add in the melted vegan butter and mix into a thick batter.
4. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray.
5. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, scoop out even sized amounts of batter into the frying pan. Use your spatula to press it down from the top and flatten.
Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
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