Vegan Greek Zucchini & Carrot Fritters
Delicious gluten-free, vegan, and oven-baked Greek zucchini and carrot fritters. These fritters are filled with vegetables which makes them as healthy as they can be. A crispy, fluffy, and simple delicacy.
Ingredients
- 500 g/17.5 oz coarsely grated zucchini squeezed
- 150 g/4.9 oz coarsely grated carrots
- 1 small red onion
- 2 garlic cloves
- 3 spring onions finely chopped
- 60 g/2.11 oz oat flour
- 60 g/2.11 oz corn flour fine polenta
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sea salt
- ½ tsp ground black pepper
- 1 teaspoon smoked paprika powder
- 2 tablespoon fresh dill
- 2 tablespoon spearmint/mint
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- 3 tablespoon warm water
Instructions
- Grate the zucchini and carrots. I use a food processor with a 4mm grater blade. If you don’t have a food processor, you can use the large blades of a hand grater.
- Place the grated zucchini in a mesh strainer and sprinkle with ½ teaspoon sea salt. Mix the chia seeds with 3 tablespoon of warm water and leave it until gelly consistency.
- Let the zucchini release its moisture. Mix and squeeze it with your hands or place them in a tea towel/cheesecloth and squeeze as much moisture as possible out.
- Finely dice the red onion and chop the spring onions.
- Add the onions, the chia seeds, and the grated zucchini in a bowl.
- Mince the garlic cloves.
- Finely chop the spearmint and the dill and place them in the bowl.
- Add the rest of the ingredients to the bowl and mix until well combined.
- Preheat the oven at 190°C (375°F) fan.
- Place parchment paper on a baking tray.
- Oil your hands, and using a heaped tablespoon of the mixture, form the zucchini balls.
- Place the ball on the parchment paper and press lightly with your fingers until you get a fritter shape.
- Bake for 30-35 minutes until crisp and golden.
- Enjoy 😀
Notes
Use a bit of olive oil in your hands to shape the kolokithokeftedes. Or use a lightly greased ice cream scoop. Another option is to wet your hands with water every time you make a ball.
If you want to deep-fry kolokithokeftedes, heat a frying pan with some olive oil over medium/high heat, and when the oil gets hot drop tablespoons of the batter. Fry them for ~ 2 minutes on each side until golden brown, remove them from the oil, and place them on kitchen towels. Do not overcrowd the pan if you want them to be crispy.
Serve them plain, with yogurt, bbq sauce, or ketchup.
Store them in an airtight container, in the fridge, for up to 4 days