In honor of the first night of Hanukkah, I thought it appropriate to share a recipe I made for a friend’s holiday party last weekend.
Let me preface this post by saying that I LOVE potatoes and this recipe should not be thought of as complete substitute for traditional latkes. The holidays are a time to enjoy special foods! These fritters can really be savored year round and they provide a nice plant-based option for many kinds of special diets.
The fact that these latkes are baked and not fried helps to boost their nutritional profile. Zucchini is such a versatile ingredient! One of my favorite ways to eat it is just sautéed with garlic, olive oil, salt, and nutritional yeast. These little cakes are a fun variation and can be made gluten free.
You can even get creative and throw other types of veggie noodles into the mix (beet? carrot? sweet potato?). Green peas or white beans would add a boost of protein!
This recipe serves nine fritters and is inspired by It Doesn’t Taste Like Chicken.
- 3 medium zucchinis, preferably organic
- 1 tsp salt
- 2 TBS ground flax or chia + 4 TBS water
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup oat flour (use gluten free oats if necessary)
- 3 TBS nutritional yeast
- 1/4 cup cornmeal
- Vegan yogurt/sour cream or applesauce for serving
- Preheat your oven to 400 degrees F. Lightly oil a baking sheet.
- Using your food processor grater attachment (or a handheld), grate your zucchini and place in a towel-lined colander (see photo above). Sprinkle with salt and mix. This step is important because it will help draw water out of your squash. Set aside for 10 minutes.
- In a small bowl, mix ground flax or chia with water and set aside. This will be your binding agent.
- After zucchini has rested, pick up cloth and squeeze to drain as much water as possible. You may be surprised with how much comes out!
- In a large bowl mix zucchini, chia/flax egg, onion, garlic, oat flour, and nutritional yeast. Combine until all ingredients are thoroughly incorporated.
- Create patties of your desired size. After dumping cornmeal onto a shallow plate, dredge each side of the fritter. Alternatively, you could just sprinkle the cornmeal on to. This helps the crisping process.
- Bake for 15 minutes, flip once, and bake for 10 minutes more. If you want them to be even crispier I recommend warming them in a lightly oiled cast iron skillet (not really “frying” ☺️).
- Serve warm with vegan yogurt/sour cream or applesauce.
I hope you all enjoy this recipe! As always, please tag @garlichead so I can see your beautiful creations🎉