Ingredients:

  • 1 lb shredded zucchini
  • 1 tsp kosher salt
  • 1/4 cup vegan feta crumbles
  • 1/2 cup chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tbsp fresh chives, finely chopped
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil

Instructions:

  1. Grate the zucchini into a large bowl and toss with the kosher salt. Let it sit for 10 minutes to draw out the water.
  2. Transfer the salted zucchini into a cheesecloth or kitchen towel. Twist and squeeze firmly until no more liquid drips out and the zucchini is a dry, compressed ball.
  3. In a mixing bowl, combine the squeezed zucchini, vegan feta, chickpea flour, nutritional yeast, garlic powder, oregano, chives, and black pepper.
  4. Stir until the flour is fully hydrated and the mixture forms a thick, cohesive paste.
  5. Heat oil in a skillet over medium-high heat until it shimmers.
  6. Scoop about 2 tablespoons of batter per fritter into the pan and flatten slightly with a spatula.
  7. Sear until the edges are mahogany-colored and crisp, then flip and cook until golden brown on both sides.