Vegan Zucchini Fritters

Serves: 2-3, Cooking Time: 30 minutes

Recipe and photo by @nourished_and_vibrant

Ingredients:

• 4 medium-sized zucchini, grated

• 2 x 'flax eggs' (2 Tbsp ground flaxseed with 6 Tbsp water)

• 2 Tbsp Anathoth Farm Farmstyle Pickle

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp sea salt

• black pepper

• handful chopped chives

• 3 Tbsp coconut flour

• 2 Tbsp olive oil

Method:

1. Grate zucchini then place in a muslin bag or a tea towel over a bowl. Sprinkle with salt and let rest for 5 minutes.

2. While waiting, make flax eggs by placing ground flax meal and water in a bowl, stirring then leaving for 3 minutes to congeal.

3. Squeeze excess water from the zucchini (this is the key to avoid soggy fritters).

4. Place drained zucchini in a large bowl and add flax eggs and pickle. Mix well.

5. Add onion and garlic powder, salt, pepper, chives and then lastly coconut flour. Stir to combine.

6. Heat a griddle or fry pan, then add 2 Tbsp olive oil.

7. Take 2 heaped tablespoons of mixture and form a pattie with wet hands. Place formed patties onto the griddle and cook for 3 minutes each side until golden brown.

8. Serve immediately with a generous dollop of Farmstyle Pickle and another sprinkle of chopped chives.

This Recipe Uses: