Zucchini fritters.

I'm not embarrassed to say I added extra cheese to this recipe - Daiya shreds, AND then served with Hey Feta on top. 

Note since there's a quarter cup of oil in the batter they don't need to be super deep fried.  Also keep them small, we went too hard too fast on the first enormous ones and they took ages to cook.

Ingredients

• 4 cups shredded zucchini, about 1 pound
• 3/4 cup all-purpose flour
• 1/4 cup nutritional yeast
• 1/4 cup Bari Butter Infused Olive Oil
• 1 tsp. baking powder
• 3 cloves garlic, minced
• 2 tbsp. vegan parmesan, optional
• 2 green onions, diced
• 2 tbsp. oil, for cooking

US Customary - Metric

Instructions

1. In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder.
2. Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Set aside.
3. Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
4. Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

Recipe Notes

Serve these zucchini pancakes with vegan sour cream and green onions

Once cooked, zucchini fritters should be eaten immediately or they will get soggy. Any uncooked batter can be stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, follow the cooking instructions below.