Fritters are fabulous food. Crisp and and golden on the outside and soft and piping hot inside, they are perfect for making and eating during these early days of fall. I made these fresh and savory fritters using two extra zucchini I had leftover from making ratatouille last weekend, as well as a couple of lemongrass stalks and parsley I needed to use up. These were very easy to make, addictive after the first bite and looked really pretty fresh off the skillet.
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ZUCCHINI AND LEMONGRASS FRITTERS
- Yield: 6-8 fritters 1x
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Ingredients
- 2 medium-sized zucchini
- 1 large shallot, chopped
- 2 lemongrass hearts, chopped
- 1/4 cup fresh chopped parsley
- 1 TB chickpea flour
- 5 TB plain flour
- 1 tsp baking powder
- 1 1/2 tsp Ener-G, whisked with 2 TB water
- pinch of turmeric (optional, for color)
- salt and pepper
- vegetable oil, for frying
- Tofutti sour cream, for serving
- extra chopped fresh parsley, for serving
Instructions
- Cut off both end of the zucchini and grate them on the coarse end of a box grater. Place the shredded zucchini onto a tea towel or a very fine cloth mesh strainer, and squeeze until almost all of the water has been removed. They should be really dry, almost crumbly after you are done. Place into a bowl and sprinkle with a little salt, then add in the chopped shallot, lemongrass hearts and parsley. Stir gently until well combined.
- Add in the flours and baking powder, then stir again until well coated. Add in the Energ-G/water mixture and stir until everything is coated evenly. Add in a pinch of turmeric and salt and pepper as desired. Then cover and place into the freezer for 20 minutes to chill, or into the refrigerator for 45 minutes up to a few hours to chill.
- When you are ready to make the fritters, preheat a large skillet over medium heat for about 5 minutes. Then add in 2-3 tablespoons of vegetable oil. Form 3-inch diameter-sized flattened cakes, and place into the pan to fry for about 4-5 minutes on each side.
- Serve immediately with the vegan sour cream and fresh chopped parsely.
oh these cakes are so cute! side note: i've only just tried tofutti products, the cream cheese and i'm quite pleased with it. i haven't branched out to sour cream tho…
Thanks Lan! I love tofutti products! A. little. too much. My favorite is their cream cheese.
They look and sound divine! The perfect way to use up leftovers.
Wow, I'm not a vegeterian but this Zucchini and Lemongrass Fritters looks absolutely delicious
This is so funny! I made some fritter-like cake things with zucchini in them last weekend! I was debating posting them, but after seeing how great yours look, I'll have to work on mine. 😉 I think I may have mashed the potatoes in my recipe a little too much anyhow.
I love little fritters, or griddle cakes like these, so simple, yet soooo tasty:)
These look perfect! Can't wait to try them 🙂
This sounds wonderful! Because I live in a small town where fresh lemongrass is not always easy to find, I recently bought a jar of finely sliced lemongrass preserved in water with a little citric acid. Do you think if it was wrung dry this would work and, if so, about how much would you recommend (1 tablespoon?) ? Many thanks!
I've never tried prepared lemongrass, so I'm not sure of the intensity of flavor — maybe start with 1/2 of a TB, then add a bit more as needed to taste? Good luck!
Bless you! My husband has never liked any of the past fritter recipes I've fed him. I keep trying in hopes of finding one he likes so that I can enjoy my beloved fritters. He actually admitted that these were "pretty good." Success!! I loved them, especially with the lemongrass. Thank you so much for sharing your recipe! I can finally incorporate fritters into our regular meals. 🙂
Glad you and your husband enjoyed, Cassandra — thanks for the nice feedback! : )