Dill zucchini fritters

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A hand dips a zucchini fritter into a creamy white sauce on a dark plate. The plate holds several dill-infused fritters and lemon wedges. A striped cloth and a lemon slice elegantly rest on the marble surface.

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.

Course Breakfast

Cuisine Russian

Servings

Calories 183kcal

Author Ksenia Prints

Ingredients

1-2 large zucchinis about 1.5 cups, grated
½ cup dried onion flakes using dry onions is key here. I find zucchini is wet enough as is, even with all the squeezing-out
1 teaspoon garlic powder or 2 fresh garlic cloves minced
1 tablespoon nutritional yeast
1 tablespoon Tamari-style soy sauce
fresh dill diced, to taste
1 tablespoon olive oil
2 tablespoons arrowroot powder/ potato starch or regular flour, or a different gluten-free flour. Whatever binder you have on hand should work

For garlic-dill sour cream:

vegan sour cream optional
1 garlic clove optional
a sprig of dill optional

Instructions

Line a colander with paper towels, enough to cover and leave enough of an overhang to produce a small bag. Grate zucchini and place it in a colander. 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; if needed, add more arrowroot powder/ potato starch. Let the mixture rest for 15 minutes.
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 minutes, depending on your oven. Turn patties over with a spatula, lower heat to medium-low, and cook for 3 an additional minutes. Transfer patties to a paper-towel lined plate when done. Let stand for two minutes.
Chop a sprig of dill and one garlic clove finely and mix with to vegan (or regular) sour cream. Serve with fritters, and sprinkle with more chopped dill.

Notes

Air fryer method: To make these Zucchini Fritters in the air fryer, preheat your air fryer to 200°C (390°F) and lightly spray the basket with olive oil. Arrange the fritters in a single layer, ensuring there is space between each one for even cooking. Cook for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy. Once done, remove the fritters and place them on a paper towel-lined plate. If necessary, repeat the process in batches. Enjoy them hot with your favorite dips!

Nutrition