Vegan Zucchini Fritters

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the fritters

3 medium zucchini (about 1 ½ lb total)
1 tsp kosher salt, plus more to taste
3 scallions, green tops only, thinly sliced
2 large eggs, lightly beaten
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup gluten free flour
½ tsp baking powder
¼ tsp black pepper
½ cup finely crumbled feta cheese
3 tbsp olive oil, divided

For the dipping sauce

½ cup plain yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
1 pinch salt and pepper, to taste

Instructions

1
Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
2
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the bundle should feel nearly dry and the wrung-out liquid should be substantial. Return the squeezed zucchini to the bowl.

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