We belong to an organic CSA (Community Supported Agriculture), which supports a local organic farm.

In this week’s box we got some yellow squash which my kids would probably not touch, and isn’t my favorite either. (Although zucchinis are one of my very favorite veggies. Maybe I just don’t like the color yellow? I don’t know.)

Anyway, we also got some spring onions, so I made these fritters! I added a flax egg because any excuse to get flax in any human is a good one! I doubled the ‘nooch I was going to use to make it a little more cheesy and I made a homemade garlic dill dip to go with it (with vegan sour cream.)

I tried them baked and fried, and fried was definitely the winner. This is such a great way to use up some zucchini or squash if you are growing it, received or bought too much of!

Zucchini Fritters (Vegan & gluten free)

Ingredients

• 3 cups shredded zucchini, about 3 medium zucchinis
• ⅔ cup chickpea flour
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1 tsp salt
• ¼ tsp baking powder
• ¼ cup nutritional yeast
• ½ tsp garlic powder
• 2 spring onions, about ⅓ cups chopped (white & green parts)

Dip (Optional)

• 2-3 tbsp vegan sour cream (I used Kite Hill)
• 1 tsp fresh dill, chopped

Directions

1. Prepare the flax egg by mixing flax and water and let sit for 5 minutes
2. Mix everything together in a mixing bowl
3. Scoop 1/4 cup at a time and form into flat patties
4. Bake at 400 for 15 minutes
   or
   Fry in 2-3 tbsp avocado or olive oil in a cast iron skillet over medium heat for 3-4 minutes per side
5. Enjoy!