Vegan Jalapeno Zucchini Fritters
Hello & Happy Thursday!!
Truth, its nearly 2am when I have to be up at 6am, and I’m putting together this recipe to share.. lol
Because I had a million people ask me about this recipe and well..
It was just that good.
I’ll keep this short and simple.
I’ve always wanted to explore the world of “fritters”. Typically they are comprised of egg and with limitations on options to recreate egg based concepts I can be deterred.
Would I get the same result?
Would it aesthetically even look the same?
The answer is yes.
Would it taste just as good if not better than the traditional zucchini fritters I’ve experienced.
If you love effortless affordable recipes with a hint of spice that are guaranteed to please vegan and non vegans everywhere..
you need to try this recipe for vegan Jalapeño Fritters!
Why this recipe rocks:
Tons of veggies!
Great for entertaining
Can make mini versions for an appetizer
20 minPrep Time
20 minCook Time
40 minTotal Time
- 3-4 medium size zucchini (grated)
- 3 jalapeno diced
- 2 sprigs of cilantro
- 3 scallions chopped
- 1 tsp spanish spice blend
- 1 tbs Nutritional Yeast
- 1/2 cup Follow Your Heart vegan parmesan (shredded)
- 2 cloves garlic, minced
- 2 Tablespoons of olive oil
- 3 tbs Follow Your Heart Vegan Eggs (mixed w/water or almond milk)
- 1/2 cup flour
- 1 teaspoon sea salt
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 cup vegetable Oil for the pan
- 1/2 cup Follow Your Heart vegan sour cream
- 1/2 avocado
- 1 cup spinach(chopped)
- 1/2 squeeze lime juice
- 1 tsp sea salt
- Grate zucchini, sprinkle with salt, let stand for 10. Make the vegan egg, stir, combine, should have a semi thick consistency. (let it stand for a few minutes, will thicken more) Take a cheese cloth or mesh nut milk bag and place zucchini in it and squeeze out the excess water. There should be at least a cup of water removed. Once zucchini drained place in the bowl with the rest of the ingredients and mix to combine. The consistency should be thick not soupy.
- Heat vegetable oil in a medium size pan on (medium-high heat) and form the mixture into a patty. The pattie should sizzle, you want it hot. The hotter it is the crispier they are and less soggy they can be. Also, the thicker you make the patty the longer it will take to cook and the more likely it can get soggy. Let it cook on one side for 2-3 minutes, then flip. I would cook one at a time to make sure that they cook optimally! Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt.
- Repeat the scooping and cooking process with the remaining zucchini mixture. If you're still seem soggy, throw them in the oven for 10 minutes on 350, will drain the liquid more and still give a crisp edge.
- Avocado cream
- Place everything in a food processor, avocado and spinach first, then everything else. Place in fridge until ready to serve.Top the patties with avocado cream, cilantro, and serve immediately!