Old Bay (VEGAN) Zucchini Cakes

My garden is delivering BIG and, unsurprising to anyone who’s ever had a garden or known someone who has, the cliched summer favorite, the zucchini, is among the most prolific.

Today, it was just Em and me for dinner, so we decided to innovate our own version of zucchini fritters.  We loved them with a side of fresh salad with lemon dressing.

Ingredients

2 cups grated zucchini

1/4 cup finely chopped onion

1 cup Panko bread crumbs

Egg replacer for one egg (1 1/2 tsp egg replacer whipped with 2 Tbsp water)

2 Tbsp melted Earth Balance

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground pepper

flour for dusting

vegetable or canola oil for frying

Directions

Mix all ingredients together well in a medium bowl.  Make small balls of zucchini mixture and pat down to desired thickness–I like about 3/4 inch.  I’ve made these big enough to be a “burger” and as small as 2 inches across.  Dust both sides with flour.

Heat 1 Tbsp vegetable or canola oil in large, non-stick skillet.  Place patties into.  Wait until edges are golden brown, then flip, browning the other side.

Serve with vegan sour cream, or, for non-vegans, plain Greek yogurt.  Or serve on a bun with all your favorite toppings:  lettuce, tomato, etc.

Makes about 6-3 inch cakes.

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One response to this post.

  1. We ordered something very similar in a restaurant over the weekend. I ate half of one fritter and really enjoyed it but felt so guilty.

    Reply

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