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Title: Gluten Free Vegan Zucchini Fritters
Categories: Appetizers, Zucchini
Yield: 10 Servings

2 Flax eggs
4 c Zucchini (480 g); grated
1 ts Salt (6 g)
1 ts Garlic powder (3 g)
1/2 ts Sea salt (1.5 g)
1 Handful parsley; chopped
1/2 ts Ground black pepper (1 g)
1/4 c Coconut flour
2 tb Coconut oil or olive oil
- (30 g)
Lime wedges; to serve

Preparation time: 15 minutes
Cooking time: 8 minutes

Made with coconut flour, these crispy zucchini fritters are
gluten-free and vegan! They're easy to make, perfect for a side or
appetizer.

Make your flax eggs and put in the fridge to set up while prepping
everything else.

Add the grated zucchini to a cheesecloth or thin kitchen towel in a
colander over your kitchen sink. Sprinkle with the 1 ts of salt and
leave to drain for 10 minutes.

After ten minutes, squeeze as much liquid out of the zucchini as
possible. This is a crucial step to not making your fritters soggy!

Add your squeezed zucchini into a bowl and mix in flax eggs, garlic
powder, sea salt, black pepper and flour until thoroughly combined.

Form fritter balls the size of 2 tb and slightly flatten them on a
plate or baking sheet with your fingers until you get about 10. This
will ensure the zucchini in the centre and the flour is fully cooked.

Heat the oil in a pan over medium high heat. Add the zucchini
fritters, leaving some space between each, and cook on each side
until golden brown, about 3 to 4 minutes, being careful not to burn
them. Flip, and cook for another 3 minutes on the other side. I
recommend testing one fritter first, and watching them to ensure they
don't burn.

Once fried, place the finished fritters onto a paper towel to absorb
any excess liquid or oil.

Serve with some vegan sour cream, lime crema or tzatziki and lime
wedges to squeeze over. Enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/vegan-zucchini-fritters-gf/>

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