A delicious, healthy dish made with end-of-summer veggies
This week has been healthy recipe week! We had these awesome vegan stuffed peppers made with some great summer veggies on Tuesday, and now I’m re-mixing some of those same garden veggies into these fritters!
I’m so excited about these because these vegan zucchini fritters are a super fun treat or side dish – and so healthy! We also have some beautiful pan-roasted tomatoes on the side which I am currently OBSESSED with. Kinda weird, right? But seriously, I am making pan-roasted tomatoes to complement every meal these days. Making a quesadilla? Gotta throw in some pan-roasted tomatoes!! Some leftover enchiladas? You know what would be good for that – some pan-roasted tomatoes!! I’m 100% addicted.
Pan-roasted tomatoes are amazing because:
- They only take a few minutes to make. Simply throw them in a pan with a little olive oil and heat for a few minutes, until soft.
- They are soft – this texture is great!
- They are sweet. The roasting brings out an incredible, subtle flavor in these tomatoes.
- They go well with so many other foods!
- They have an impressive name — “Pan-Roasted Tomatoes” and you can feel like you’re on Masterchef when you say it.
- They’re healthy!! Great way to eat more veggies! (or fruits – whatever tomatoes really are)
- They’re beautiful, especially these colorful heirloom ones I picked up!
Below is the beautiful shredded zucchini and carrots that will be the base of the fritters. Do your best to squeeze out as much water from these as possible. I put them in a cheesecloth and it was crazy how much water I managed to get out of them. Don’t worry too much about this step, but it will help to get some water out of them!
You’ll add some green onions, oat flour, and a flaxseed egg (which is a great vegan substitute to eggs, simple directions to make this in the recipe) and form them into small, flat discs. You can put a little oat flour on your hands to help reduce stickiness while you make them.
You’ll cook them up in a skillet for a few minutes and enjoy! A quick note about these. There are two ways to cook these, depending on your preferences. You can just toast the top and bottoms of the fritters until darkened and the insides will still be crisp-tender. But if you’re prefer the veggies to be completely cooked through, simply keep cooking them for awhile longer, lower the heat a bit, if necessary, Cooking them longer will produce a softer fritter and cooking them for a shorter time will keep the veggies crisper – totally up to you!
These vegan zucchini fritters are awesome! Give ’em a try and let me know what you think!!
- 1 zucchini, shredded
- 2 large carrots, peeled and shredded
- 1 bunch green onions, chopped
- 1/4 cup oat flour
- 1 flaxseed egg
- 2 Tablespoons olive oil
- 1 cup cherry tomatoes
- A dash of salt and pepper
- Make the flaxseed egg by combining 1 Tablespoon ground flaxseed with 2 Tablespoons of water. Stir and allow to sit and thicken for at least three minutes.
- Combine the zucchini, carrots, and green onions in a large bowl. Squeeze out as much water from them as possible through a cheesecloth or towel. Return to the bowl. Add the oat flour and the flaxseed egg. Stir together until combined.
- Using your hands, lightly dusted with oat flour if necessary, and form 6-8 small, flat fritters.
- Heat a large skilled with the olive oil over medium heat. Add the fritters to the pan (in two batches, if there is not enough room) and cook for a few minutes on each side, or until the sides are well toasted.
- Set aside to cool and add the tomatoes to the same skillet. Allow to roast in the pan for a few minutes, stirring occasionally, until soft. Remove and top with salt and pepper.
If you try these vegan zucchini fritters, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.