Bursting with dill and silky zucchini, these gluten-free and vegan fritters make a lovely breakfast, lunch or dinner. Good warm, cold, or in room temperature, served with vegan sour cream or without.
Wrap paper towels around the zucchini and make a bag, squeeze thoroughly to ensure you get out all of the water you possibly can. Transfer dry zucchini shreds to a bowl.
Chop dill. Mince garlic, if using fresh.
Add all other ingredients except the last three optional ingredients to the bowl with the zucchini. Mix well to combine. Test to see if you can form patties that hold their shape with your hands
When ready to fry patties, add 2 tablespoons of vegetable oil to a large, heavy bottom pan. Heat pan to medium heat. When oil is hot, shape mixture into patties with your hands and add to pan.
Let fry on medium heat for about 3-5 min. Turn patties over with a spatula, lower heat to medium-low, and cook for 3 an additional min. Transfer patties to a paper-towel lined plate when done. Let stand.