Ⓥ Caprese Zucchini Fritters

INGREDIENTS:

• FOR THE ZUCCHINI FRITTERS:
• 2 zucchini, grated
• 1 onion, grated
• 3 cloves garlic, minced
• 6 tbsp ground flax seed
• 3/4 cup warm water
• 1 & 1/2 cup chickpea flour or flour of choice
• 2 tbsp corn starch
• 2 tbsp vegan sour cream or vegan yogurt
• 2 tsp veggie broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• oil for pan frying
• FOR THE CAPRESE TOPPING:
• 3-4 large tomatoes, sliced thin
• vegan mozzarella cheese, I used a Miyoko’s classic plant milk Mozzarella
• balsamic glaze, to drizzle (1-2 tbsp)
• Optional fresh or dried parsley to garnish

METHOD:

• Mix the ground flax & warm water together with a fork in a bowl to make a “flax egg.” Set aside.
• Grate the zucchinis, onion, garlic & squeeze out any excess moisture.
• Mix the flax “egg” one more time with a fork & add it to a large mixing bowl with all of the other zucchini fritter ingredients. Keep the tomatoes, mozzarella & balsamic glaze on the side for now.
• Heat oil in a large (I use cast iron) skillet and cook patties on each side for a couple of minutes. Lay them on paper towels to soak up excess oil.
• Preheat the oven to 375°F, line a baking tray with parchment paper or a silicone baking mat & place the fritters on the tray. Add sliced tomatoes, vegan mozzarella, balsamic glaze & cook for 20-25 minutes. Enjoy with your favorite sides.