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Vegan Zucchini Fritters – Traditional Turkish Mücver

  • Author: Gonul
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 fritters 1x
  • Category: Lunch, Dinner, Appetizer
  • Method: Cook
  • Cuisine: Turkish, Greek, Mediterranean

Description

These vegan zucchini fritters are a great way to sneak in more veggies! A true Mediterranean treasure from my childhood, this plant-based version is easy to make and so delicious.


Scale

Ingredients

  • 4 medium zucchinis, peeled and grated
  • 2 flax eggs*: 2 tbsp of ground flax seeds + 4 tbsp of warm water 
  • 1 tbsp potato starch*
  • 1 tbsp tapioca starch*
  • 2/3 cup chickpea flour*
  • 1/2 bunch parsley, finely chopped 
  • 4 scallions, finely chopped 
  • 3 cloves of garlic, minced 
  • 1 tbsp lemon juice 
  • 1 tsp salt 
  • 1/2 to 1 cup frying oil (olive or sunflower oil*), amount depends on pan size 
  • garnish: parsley and plant-based Greek yogurt

Instructions

  1. Make the flax eggs by adding warm water to ground flaxseeds, and set it aside for a few minutes to let it thicken.
  2. Drain out the water from the grated zucchini, either by using cheesecloth or by simply squeezing it between our hands.
  3. Transfer the drained zucchini into a large bowl and add in chopped parsley, scallions, minced garlic, salt, lemon juice, and flax eggs, then set aside for at least ten minutes to let the zucchini release more water.
  4. In a separate medium bowl, combine the chickpea flour, potato starch, tapioca starch, and baking soda. When the zucchini mixture is ready, add these thickeners and whisk to make the batter.
  5. Meanwhile, heat the olive oil in a wide frying pan on medium heat. When the oil is hot enough, spoon in 2-tablespoons of batter on the frying pan for each fritter.
  6. Fry each side for a few minutes, turning only once until the fritters turn golden brown.
  7. Place the fritters onto paper towels. They will absorb the excess oil.

  8. This dish needs to be served immediately once fried, but you can make the batter a day ahead. Serve with plant-based yogurt or labneh and more parsley.

Notes

*If you don’t have access to any of these binding ingredients, substitute with another type of starch. Cornstarch would likely work as well.

I like frying with olive oil—you can watch this video to see why. If you find the taste of olive oil too overpowering, use sunflower oil for a more neutral taste.