Green onion
(finely chopped, can use a mix of regular onion and green onion, or all of either.)
2 tsp
Sriracha
2 tbsp
Avocado oil
1 cup, shredded
Cheddar cheese
(optional - can use vegan shreds!)
Instructions
Grate the zucchini into a large bowl, sprinkle with a little salt. Let sit for 5 minutes.
Add the green onions, chickpea flour, baking powder, Sriracha, cheese (if using) and salt to bowl; mix with a spoon until well blended. Slowly add the non-dairy milk, using as much as needed to make the mixture come together enough to work with. Should be the consistency of a chunky muffin batter - able to scoop.
Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding remaining oil as needed.
Can pop them in a 375F oven for ~5-10 minutes to get them extra crispy if desired!
Serve with your favourite dipping sauce - ranch, aioli, spice yogurt etc.
These can be frozen after they are cooked and stored in the freezer for up to a month. Re-heat in a 375F oven for 10-15 minutes from frozen.
