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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is adapted from a Mark Bittman recipe. Delicious for breakfast! Ingredients:
2 large zucchini, grated |
2 teaspoons vegan egg substitute |
1/4 cup water |
1/2 small onion, chopped |
1/4 cup cornmeal |
2 tablespoons nutritional yeast |
3 tablespoons olive oil |
Directions:
1. Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
2. Combine the vegan egg substitute and water - whisk together and add to the zucchini.
3. Place all remaining ingredients in the bowl and stir to combine.
4. Heat the oil in a large fry pan.
5. Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate) - total frying time about 5 minutes.
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