1tspfresh lemon juiceadd another teaspoon more for a tangy dip
Instructions
Place the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so it can release water. Wrap the zucchini with kitchen linen and squeeze as much liquid out of the zucchini as possible.
Meanwhile, combine the creamy dill sauce ingredients in a bowl and whisk. Place the bowl in the refrigerator to chill.
Add all of the vegetable fritters ingredients in a large bowl and mix until combined. The mixture should be clumpy and not runny.
Heat a large non-stick or cast iron pan on medium-high heat. Once hot, add the oil and scoop ⅓ cup of the fritter batter onto the pan. Using a flat spatula gently flatten the scoop the fritters into a thick pancake shape. Scoop 2 to 3 more fritters onto the pan. Be careful not to crowd the pan while cooking.
Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side.
Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked.
Sprinkle them with sea salt (optional) and serve with the creamy dill sauce. I recommend eating them while they are still warm.
Notes
Make it Your Own Don’t have chickpeas? Substitute the chickpeas with white beans.Not a fan of frying these fritters? Bake them instead. Get the details in the feed in my blog.Are you gluten-free? Substitute the spelt flour with gluten-free flour.
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