Zucchini Fritters

Zucchini is a delightful summer squash that is both nutrient-dense and low in calories.
It is a good source of potassium, vitamin C and vitamin A, and is a low glycemic food. The zucchini adds such a nice taste and texture to the cakes, and pairs beautifully with the mustard, garlic and chives. The zucchini cakes have a crispy outside and creamy center.

Zucchini Fritters [Vegan]

Ingredients

• 1 large zucchini, grated (about 3 ½ - 4 cups)
• 3/4 teaspoon sea salt
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1/3 cup red bell pepper, finely chopped (about ½ of a pepper)
• 1 clove garlic, minced
• 1 tablespoon chives, chopped
• 1 tablespoon. Dijon mustard
• 1/4 teaspoon thyme, dried
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes (a small pinch)
• 3/4 cup brown rice flour
• 2 tablespoons coconut oil

Preparation

1. Put grated zucchini into a colander placed over a plate to catch excess liquid. Sprinkle grated zucchini with sea salt, and allow to rest for 20 to 30 minutes. Squeeze out remaining liquid with a paper towel. Set aside.
2. In a large mixing bowl combine flaxseed meal and water. Allow to sit and thicken for 3 minutes.
3. Add zucchini, red bell pepper, garlic, chives, Dijon, thyme, pepper, and red pepper flakes to the bowl, and stir to combine.
4. Add the brown rice flour 1/2 at a time to the zucchini mixture, and stir until combined and the batter starts to come together in the bowl.
5. Divide batter into 8 equal sections. Form into 8 patties and refrigerate for 1 hour.
6. In a large skillet, over medium heat add coconut oil. When the coconut oil is melted, gently add zucchini cakes to the pan and cook until browned on both sides, about 6 minutes per side.
7. Drain zucchini cakes on a paper towel for 2 to 3 minutes, and then serve.

https://www.onegreenplanet.org/vegan-recipe/zucchini-fritters-vegan/