Zucchini Tofu Fritters
Zucchini Feta fritters are a popular Greek menu item to put in your gyros or your salads. They’re a lovely change from falafel, as well as a great celebration of summer vegetables. This plant-based version uses my recipe for tofu feta cheese mixed with zucchini, chopped red onion, and chickpea flour for fritters that are just as delicious, and much more protein-packed.
These fritters are made to be used in whatever you desire: gyros, salads, appetizers, as a snack.
Tips and Tricks
It’s important to give your zucchini time to ‘weep’ and get red of excess moisture, especially since you’ll try to form fritters with them later. The less moisture they have, the easier they’ll mix together with the tofu and chickpea flour.
If they still feel wet even after adding the chickpea flour, you can always add a little more, but be careful not to add too much. Otherwise, the fritters will become heavy.
I called for chickpea flour as this adds even more protein to the overall dish as well as providing great flavor. If you don’t have it, all purpose flour will do just fine.
These fritters don’t take long at all to fry. Don’t make the mistake of leaving in the oil too long. Otherwise, they’ll come out too browned. I always like to have my paper towel-lined plate ready before I start frying.
Ingredients:
1/2 recipe Tofu Feta Cheese (make sure it’s marinated for at least 45 minutes)
2 lbs. zucchini (about 3 - 4 medium sized), shredded
kosher salt
1 tbsp red onion, minced
1 tbsp garlic, minced
1/2 cup chickpea flour (more if needed - can also be substituted with all-purpose)
cooking oil
Directions:
Place your shredded zucchini in a bowl. Add a tbsp of salt at least and mix lightly so that the zucchini is coated. Let sit and ‘weep’ (release moisture) for 20 - 30 minutes.
Next, place a clean tea towel on a flat surface (make sure it’s large enough that all the zucchini will fit). Put the zucchini in the middle, then wrap up the towel. Take to a sink, and squeeze the moisture out of the towel, wringing it like you would a rag. Once you’ve released as much moisture as possible, place the zucchini back in the bowl.
Add the tofu feta cheese, the red onion, the garlic, and a sprinkle of kosher salt. Mix gently. Add the chickpea flour and mix thoroughly until the entire mixture begins to thicken slightly. The mixture should be such that you can make fritters with your hands easily without too much liquid escaping. You can taste test here to make sure your flavors are to your liking. If anything is missing, add it now.
Heat the oil in a medium-sized pan over medium heat. The oil should be at least an inch deep in the pan. (You can also use a deep fryer here). Add a small piece of the mixture to the pan to test if it’s hot enough. If it sizzles, the temperature is where it should be. If not, give it a few more minutes.
Take a handful of the zucchini tofu mixture in your hands and form a small patty. You can also use a third cup measure if you’d prefer for these to look more even. The mixture might be a little wet and that’s okay. A little moisture won’t affect the frying process. If the mixture isn’t coming together, add a bit more chickpea flour.
Add the patty into the oil and let fry for 2 - 3 minutes on each side, or until browned to your liking. Add about three to four patties to the oil at a time (any more and the temperature of the oil will drop too much). When done, take out with a slotted spoon and allow to drain on a paper-towel lined plate.
These fritters are great in several things! They can be used for added protein in a salad. They’d be great in a gyro-like sandwich with your favorite tzatziki sauce, some other veggies, and warm pita bread. They could also be their own appetizer for guests to dip into a fun sauce.
Place any leftovers you have in a sealed container and refrigerate. They should be good for at least 4 days.
