Zucchini Fritters

makes 12 fritters

3 Medium Zucchinis (Makes about 4 cups grated)

1 teaspoon Salt

1 Tablespoon Ground Flax

3 Tablespoons Warm Water

½ Medium Yellow Onion

2 Cloves of Garlic

½ Cup Whole Wheat Flour

2 Tablespoons Nutritional Yeast

Method:

• Preheat your oven to 400F (200C).

• Lightly grease a baking sheet.Using the large holes on a cheese grater, grate all the zucchini.

• Line a large bowl with a clean dishcloth and fill with the grated zucchini.

• Alternatively, you can put the grated zucchini in a fine mesh colander over a bowl or the sink.

• Sprinkle the salt over the zucchini then lightly toss the zucchini with your hand or some tongs to combine.

• Set aside for 10 minutes while you are preparing the rest of the ingredients.

• In a small bowl mix together the flax and warm water. Set that aside.

• Now finely chop the onion and mince the garlic.

• When your zucchini is ready for the cloth method, gather all ends of the fabric so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water.

• Do this for a few minutes until the majority of the water is squeezed out.

• If using the colander, grab handfuls of the zucchini and squeeze out the water until the majority of the water is squeezed out.

• Combine all your ingredients in a large bowl.

• The zucchini, flax mixture, onion, garlic, whole wheat flour and nutritional yeast.

• Mix to combine. You will probably have to get in there with your hand to finish mixing.

• Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky.

• Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.

• Bake for 20-25 minutes, flipping them once midway through.

• They are ready when both sides are nicely browned and they are cooked through.

• Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.

• Make fritters small to prevent them being too moist in the middle