If you’re looking for a quick and easy lunch or dinner idea these Zucchini Fritters with Dill Sour Cream will be just perfect! Not only are they, of course, completely vegan, but also gluten-free and only need 6-ingredients (salt, pepper and oil excluded). I’ve paired them with a fresh dill sour cream made from tofu and cashews but you could also easily go with a minty yogurt sauce. They’re perfectly crispy on the outside and soft on the inside filled with tons of delicious veggies! 
You could even double the batch, form the fritters and freeze them until you’re ready to cook them. For a super crispy version I’d recommend pan-frying them in oil, but for a healthier version simply brush them with a bit of oil and bake them instead.
Kirsten Kaminski is the founder of the vegan video cooking channel ‘The Tasty K’, where she shares wholesome, plant-based recipes with a healthy twist!
Find her creations on www.thetastyk.com and follow her and her recipes @thetastyk
Zucchini Fritters with Dill Sour Cream
Thanks to the use of chickpea flour, which acts as an amazing binding agent, they come out perfectly soft and filled with protein! The recipe makes approximately 2 servings (6 fritters each) and comes in at 340kcal and 17g protein for the baked version. Topped with the sour cream and a nice side salad you got yourself an amazingly filling meal!
If you give these a try don’t forget to snap and tag @thetastyk
Zucchini Fritters
- 3 cups shredded zucchini (about 2 large zucchinis)
- 1 cup shredded carrot (about 1 medium carrot)
- ½ cup spring onion, finely chopped
- 1 cup chickpea flour
- 2 Tbsp ground flaxseeds + 6 Tbsp water
- 2 Tbsp fresh dill, finely chopped
- salt & pepper, to taste
- 1 Tbsp olive oil (for frying if pan-fried or brushing if oven-baked)
Dill sour cream:
- ⅓ cup raw cashews
- 100g silken tofu
- 1 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 garlic clove
- salt & pepper, to taste
- 2 Tbsp fresh dill, finely chopped
Toppings
- lemon zest
- spring onion
- fresh dill, finely chopped
Method
- Grate the zucchini and carrots as instructed. Place a sieve over a bowl and lay a cheese cloth or kitchen towel inside. Transfer the grated veggies into the cloth, add a pinch of salt and let rest for 10 minutes, then gather the ends of the cloth and squeeze out about ½ of the water inside the veggies.
- Remove the water and place the veggies into the bowl. Add the remaining ingredients and combine with a spatula until the mixture holds well together when squeezed inside your palm. If you squeezed out too much water, add 1 Tbsp of water at a time until the mixture holds together. Then transfer to the fridge for 10 minutes.
- In the meantime, make the dill sour cream by simply adding all ingredients (except the dill) to a blender and blending it on high speed until smooth. Add in the dill and set aside.
- Take the fritter mixture out of the fridge and use your hands to form 10-12 fritters. Either pan-fry them in a bit of oil for 3 minutes on each side, or bake them at 175°C/350°C for 10 minutes.
- Serve with the sour cream and add lemon zest, spring onion and more dill on top!