Zucchini Patties [Vegan]

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If you’ve ever had a backyard garden and grown zucchinis, you know there comes a time when your zucchini plants start producing so many zucchinis that you simply don’t know what to do with all of them. You know you are in trouble when even your neighbors start turning away your generous zucchini offers. As a final step in searching for a solution for this problem you turn to the internet, and hopefully, come across this recipe for zucchini patties. Welcome! This recipe is great, because it’s pretty simple to make, and the seasonings can be adjusted to your own taste, or mood.

Zucchini Patties [Vegan]

Calories

Serves

15 patties

Cook Time

Ingredients

2 cups flour
2 garlic cloves, minced
1 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon red pepper flakes (optional)
1 cup carbonated water
2 medium zucchinis, shredded and excess water removed
2 tablespoons avocado oil, or another oil that doesn’t burn when used with higher temperatures

Preparation

Place in a large bowl and mix dry ingredients.
Add the carbonated water the flour mixture and mix well. The resulting batter should be pretty thick.
Shred zucchinis and then place onto a cheesecloth. Wrap the cloth around the shredded zucchini and squeeze all excess water. Place drained zucchini into the batter mixture. Mix well.
Heat the oil in a pan over medium heat. Once the oil is hot, place batter in the pan in 1/4 cup mounds (5 – 6 will fit into the pan, depending on the size of your pan). Spread the batter mounds a little, so that they resemble small pancakes. Cook for about 5 minutes, then flip and cook for another 3 – 5 minutes, until golden. Once cooked, place the pancakes onto a plate covered with a paper towel. Repeat the cooking process until all batter is gone. You might need to add more oil if the pan becomes dry.

Nutrional Information

Notes

Zucchini patties can be stored in the fridge for up to 4 days. To reheat, simply place in a hot pan and cook for about 3 minutes per side, however, you can also enjoy them cold. I tend to only cook as many patties as I need, and place any leftover batter in the fridge and then fry the rest of it the following day. These patties are also easy to freeze once cooked. To defrost them, place them in the fridge overnight and then reheat them in the pan when ready to eat.

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AUTHOR & RECIPE DETAILS

Iva is a nature and animal lover, which led her to consider her impact on the environment and fellow creatures. Subsequently, she switched her diet to consist entirely of plant-based ingredients. Realizing that vegan cuisine can be versatile and delicious, she decided to share her recipes through her blog, PlantifulYum. There you will find a growing list of tried and tested recipes with one objective: turn plant-based ingredients into food that makes you say “Yum.”