Another easy and delicious appetizer to add to your recipe bank! These fritters are vegan, gluten free, and super tasty. They’re great to make for your next party or get together or you could even meal prep them for the week and add them to a bowl or salad. Whatever you’re choosing to do with them, these crispy fritters won’t disappoint!
How to Serve
When I made these, I made them as an appetizer and served them with marinara sauce. I think they’re best when freshly fried as they are nice and crispy then. You could also have these for dinner with a side of salad or fries. Another option is to make them ahead and serve them on a salad for lunch or have them as a snack throughout the week. However you choose to serve these, they won’t let you down.
What Equipment Do I Need?
- Medium Mixing Bowl & Spoon
- Peeler
- Cutting Board & Knife
- Frying Pan & Spatula
- High Speed Blender or Food Processor
- Measuring Cups & Spoons
Ingredients
Cashew Tofu Cheese
- Whole Raw Cashews
- Garlic Clove
- Gluten Free White Miso Paste
- Lemon Juice
- Onion Powder
- Extra Firm Gluten Free Tofu
- Non Dairy Milk
Fritters
- Zucchini
- Gluten Free/Dairy Free Breadcrumbs
- Chickpea Flour
- Extra Virgin Olive Oil – for cooking
Substitutions
- Garlic Clove – You can swap this out for minced garlic or garlic powder instead.
- Gluten Free White Miso Paste – If you have a hard time finding this, dijon mustard will provide a similar, but slightly more zippy, flavor.
- Zucchini – You could also make these using yellow squash or carrots!
Recipe
Vegan Zucchini & “Cheese” Fritters
Ingredients
Cashew Tofu “Cheese”
- 1 cup whole raw cashews
- 1 garlic clove – diced or pressed
- 2 tsp gluten free white miso paste
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 block gluten free extra firm tofu
- 3 tbsp non dairy milk
Zucchini Fritters
- 1 large zucchini
- 1 cup gluten free/dairy free breadcrumbs
- 1/2 cup chickpea flour
- 3-4 tbsp extra virgin olive oil
For Serving
- no sugar/salt added marinara sauce
Instructions
- Combine all of the ingredients for the cashew tofu cheese in a high speed blender or food processor and blend until smooth.
- Spoon out the “cheese” into a medium mixing bowl.
- Shred the zucchini with a peeler then chop into finer pieces.
- Remove as much water as possible from the zucchini shreds by patting dry with a paper towel and squeezing out water.
- Add the zucchini shreds, breadcrumbs, and chickpea flour to the bowl with the cheese. Mix well.
- Add two tbsp of extra virgin olive oil to a large fry pan and set to medium heat.
- Form the zucchini cheese mix into 12 fritters by rolling them into balls and pressing them flat between your hands.
- Cook the fritters in the pan for 2-3 minutes on each side or until browned. Cook in as many batches as you need depending on pan size, adding more olive oil as needed.
- Serve warm and with a side of marinara sauce.
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