Alright, folks, gather 'round because we're about to embark on a culinary adventure that's as fun as it is delicious! Today, we’re ditching the egg and dairy drama and diving headfirst into the world of Vegan Greek Zucchini Fritters – or as the cool kids in Greece call them, 'kolokithokeftedes'!
Now, I know what you're thinking: 'Vegan fritters? Can they really be good?' Well, let me tell you, after three attempts in my kitchen (yes, three!), I've cracked the code to fritter perfection! These aren’t just good; they’re 'lick-the-plate-clean' good. They're also healthy and nutritious, so we can all enjoy them guilt-free!
The Zucchini Saga
Let's be honest, shredding veggies can be a drag, but think of it as a pre-fritter workout. I've been doing it by hand because I enjoy a challenge but if you have an electric grater, go ahead and use it – I won't judge, in fact, I'm jealous!
The Secret to Success
The real magic, however, lies in getting rid of that pesky zucchini water. We want crispy, not soggy! Imagine squeezing a water balloon – that's how much moisture you need to get out of these little green guys. It might feel a bit like a wrestling match, but trust me, it’s worth it.
Flavor Town, Here We Come!
Once the zucchini is drained, the party starts. We're talking fresh herbs like dill, mint, and parsley, a zing of lemon zest, and a playful punch of garlic. Oh, and capers. Yes, capers. They're my little secret to mimicking the saltiness of feta without using any of the actual feta - clever right?
The Binding Agent
Now, for the binder. We're not using eggs, no siree! Instead, we've got aquafaba – the magical liquid from a can of chickpeas, reduced to a thick gloop, or good old flaxseed 'egg' does the trick too, if you are not into 'aquafaba'.
The Frying Fiasco
Once the mixture is ready, you can chill it for a bit, form into patties, and into the pan they go. Don't overcrowd the pan or they will get sad and soggy. We want these guys golden brown, like a Mediterranean sunset. Then serve them warm, with a dollop of seasoned cashew cream or mashed avocado, because life is too short for boring dips!
The Recipe:
Yields: 16 fritters Prep Time: 30 minutes Cook Time: 30 minutes
Ingredients:
- 1 kg / 35 oz zucchini, coarsely grated (about 8 cups)
- 2 spring onions, thinly chopped
- 2 garlic cloves, finely grated
- Zest of 1 lemon
- 2 tsp salt, more to taste
- Generous amount of black pepper
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tbsp parsley, finely chopped
- 2 tbsp capers, blotted and chopped (optional)
- ⅓ cup reduced aquafaba or 2 tbsp ground flax seed
- ½ cup wholemeal flour (or rice flour for gluten-free)
- ⅓ cup breadcrumbs (gluten-free for gluten-free)
- Olive oil, for frying
- Vegan yogurt, cashew cream, or avocado cream, to serve
Instructions:
- If using flax meal, mix it with 4 tbsp of water and let it thicken in the fridge.
- Salt the grated zucchini and let it sit in a sieve for 30 minutes to drain. Squeeze out all the excess water. Do this properly as this is super important!
- In a bowl, combine zucchini with herbs, lemon zest, pepper, garlic, capers, and spring onions.
- Add whisked aquafaba or flaxseed mixture.
- Add enough flour and breadcrumbs to make a workable mixture.
- Chill for an hour.
- Form small patties (50 g each) and squeeze out any extra moisture.
- Fry in hot oil for 2-3 minutes per side.
- Serve with your favourite dip and enjoy these healthy, vegan beauties.
Notes:
- If the fritters are soggy it's because the oil is not hot enough, or the zucchini had too much water in it
- These are best eaten warm, straight from the pan!
So there you have it – a vegan twist on a Greek classic that's sure to impress. Get your aprons on, crank up the music, and let’s get frittering!