Zucchini fritters with Vegan Cucumber Raita
These vegan zucchini fritters are an Indian fusion dish paired with a refreshing cucumber salad make this a hearty, aromatic power combo.
Servings 3
Ingredients
- 2 cups zucchini grated
- 2 tbsp coconut oil
- ½ cup onion grated
- 3 cloves garlic minced
- 2 cups spinach chopped
- 1 can (14oz or 398 ml) chickpeas
- ½ cup corn meal
- 1 tsp cumin
- pinch salt and pepper
Cucumber Raita (Indian Cucumber Salad) Ingredients
- 1 cup cucumber finely cubed
- 1 cup vegan plain yogurt
- 1 tsp fresh dill
- 1 clove of garlic , pressed
- ½ tsp cumin
- ¼ tsp cayenne
- salt to taste
Instructions
- Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.
- To a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, corn meal and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more corn meal as needed.
- Form into 1-inch-thick by 4" in diameter patties.
- Over a medium high heat, add oil to the pan. Then, when it sizzles add in your fritters to without crowding. Fry until brown, approx. 4 minutes on each side.
Cucumber Raita
- In a small bowl, add all ingredients for the Cucumber Raita.
- Top raita over your fritters and serve!