Hi, I’m making these and freezing them for future dinners. used cumin, cayenne, salt and pepper, fried up in a pan with olive oil and topped with some dijon mustard. You'll need three cups of zucchini. Thanks for the recipe. I have to say this is the best recipe. And then some days hubbs picks up some of the not as frequently used veggies together. We hope this helps. Pour the dry ingredients into the wet, whisk until combined. Vegan Food Blog with Healthy and Flavorful Vegan Recipes, Carrot Zucchini Chickpea Fritters Vegan Recipe. But there are solutions, there is something that can be done. On the eve of India’s Independence day, here are some uplifting stories of simple people doing amazing things for people, communities, women, children, animals. This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. Just look at the colors in this batter. All rights reserved.Part of the Whirlpool Corp. family of brands. After a few minutes flip the fritters on the other side for another few minutes. There is so many other ways we will have it in the close future. If you're not opposed to oil just go ahead and lightly brush or spray a bit of olive oil on them. I will definitely make them again!! For the Yoghurt Mint Dip 1 clove garlic, minced ½ cup plain yoghurt, vegan 1 tbsp mint, chopped Salt and pepper Serve with fresh salad or roasted veggies, or simply as is. I post too frequently to have stories to tell in each one of them. Add in the spices and chickpea flour. Thank you again! Add to the bowl. Add in your carrots, zucchini and onions. I made six burger size patties and baked them on parchment for 20 minutes, then flipped and baked for 5 more. As in eat some now, some tomorrow, maybe 3rd day. Especially these crispy, baked, vegan oil-free zucchini & carrot fritters. Grate zucchini and carrot and place in a mesh strainer or colander over the sink. Once the oil is hot, use a spoon to drop about 2 tbsp of the mixture into the pan and flatten it with the spoon. Hi, I'm Richa! I’ve got a lot leftover from a recipe. They're easy to make and naturally gluten-free. that’s great, thank you for the double rating! Now put some paper towels on top of the veggies and squeeze the excess water out and put them in a large mixing bowl. Serve with hummus, tahini sauce or your favourite dip for a delicious and cheap vegan meal. I'm still confused. I'm going to edit the recipe now. We make a small commission when you order from Amazon. If you try it please let me know how it goes. Links on some posts are affiliate links for e.g. Green zucchini, orange carrots, red onion, and green sage all mixed up to give your body the nutrients it needs and your palate the deliciousness it deserves. Your email address will not be published. Be prepared to see lots of zucchini recipes over the next few weeks because they’re growing like crazy, and I’m planning on having lots of fun cooking up some good stuff to share with you. As you can see, they turned out perfect, crispy on the outside and moist on the inside. In a frying pan, add a ½ cup of B-well Canola and Olive Oil. Loved this recipe, thank you! These warm and zesty vegan zucchini fritters! There’s something magical about picking your own vegetables and then eating them right away. Thanks for asking. About how many cups of shredded zucchini should you have? &amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt; &amp;amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;amp;gt; I used up the mushrooms in the Umbrian Tartufo sauce pasta from Miyoko’s book and had to make something for myself. 1st batch out of Skillet. I don’t like some of these, so it needs a bit of planning and experimentation to use them up when I have them. This tastes amazing with my Vegan Garlic Mayonnaise as pictured here. :). Heat olive oil in a large skillet on medium heat. 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