INGREDIENTS
1 pound zucchini (about 1 large or 2-3 medium)
1/4 teaspoon salt
1 T Chia seed beaten
2 red potatoes boiled and mashed
½ cup all purpose flour or gluten free flour
½ teaspoon baking powder
¼ cup freshly grated vegan plant-based cheese
1 tablespoon chopped chives plus more for serving
½ sweet pepper
Cashew cream for serving
See Instructional Video
DIRECTION
Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor.
Place zucchini in a large colander over the sink. Toss with salt. Let sit 10 minutes.
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. You can also use a tea towel or cheesecloth to wring out the water. You should be left with about 1.5-2 cups dry zucchini.
Add all ingredients, including zucchini, into a large mixing bowl and stir to combine.
Drop batter by rounded tablespoonfuls, flattening with back of the spoon into air fryer (can line with parchment paper to prevent sticking.) (I can usually do 2-4 at a time, depending on air fryer size)
Cook in air fryer at 370°F for 10 minutes. Serve when cooked through and crispy on the outside.
Serve warm with Cashew cream and chives for garnish.
Notes
To make this recipe dairy free, use plant-based parmesan.
Storage: Store in an airtight container in the refrigerator for up to one week. To reheat, cook in the air fryer at 370°F for about 2-4 minutes or until heated through and crispy on the outside.
Freezer Directions: Lay cooked air fryer zucchini fritters flat in a single layer on a lined baking sheet. Place in the freezer for an hour or 2. Transfer fritters to a large freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before following the reheating above.
THE BENEFITS
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