Zucchini Walnut Fritters

Delicious, with a lovely contrasting texture, these zucchini walnut fritters are great for brunch or a snack. Zucchini walnut pancakes
Yield 4-6 servings
Time 30 minutes
  • grater
  • wooden spoon
  • large bowl
  • large frying pan
  • spatula
  • oven-safe plate
  • 1 medium zucchini, grated
  • 1 small potato, grated
  • ¾ c walnuts or pecans, ground
  • ¼ c green onion, minced
  • 2 T parsley
  • 1 t fresh herbs, minced (optional)
  • ½ t baking powder
  • ½ t salt
  • ¼ t pepper
  • ½ c flour
  • several T olive or vegetable oil
Directions Combine all but the last two ingredients until well mixed, then gradually add flour until you have a thick batter.

Heat oven to 250.

Add enough oil to frying pan to just cover the bottom and heat until a drop of water dropped on it sizzles.

Put a few scoops of batter into pan to make fritters (however many you can fit without them touching) and press each one down. Fry until brown and crisp, turn, and repeat, about 6-8 minutes total.

Transfer fritters to the plate and keep them warm in the oven.

Repeat with remaining batter, adding more oil to pan as needed.

Serve immediately.

Notes This recipe is from Robin Robertson’s 1,000 Vegan Recipes (read my review), and it’s delicious. But I’m not wild about fried food, so I adapted it into another recipe which is just as tasty: Zucchini pecan pancakes.

Buy it:

Amazon.com | Amazon.co.uk

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Zucchini walnut fritters