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Zucchini and Lemongrass Fritters



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with the vegan sour cream and fresh chopped parsely.