For the full story behind my recipe check out Kait’s Inside Dish
2 zucchini shredded and squeezed dried to remove excess water
1/2 cup of finely chopped onion
4 cloves of minced garlic
1/2 cup of bread crumbs plus 1 cup (click here for my homemade bread crumb recipe)
2 vegan egg replacers
1 tsp of baking powder
a pinch of salt and pepper
1/4 cup of chopped scallion
1) Begin by sauteing zucchini, garlic, and onions together until mixture becomes potent, this will help enhance flavors
2) Preheat oven to 350 and grease a baking sheet, add mixture to a bowl and add the rest of the ingredients except for the additional 1 cup of breadcrumbs
3) Pour breadcrumbs in a separate dish. Using your hands form medium sized patties about 3 inches in width, place each patty in the bread crumbs, and completely cover each side of the patty. Once coated place on greased baking sheet, repeat until you use up the entire mixture
4) Bake for 40 minutes 20 minutes on each side or until faux fritters are browned and crispy, serve warm and enjoy!
October 6th, 2012 at 9:01 am
Shirley, I make vegan breadcrumbs simply by putting pieces of bread into the food processor and chopping them up. Some people toast the bread first or toast the bread crumbs after processing, but I usually don’t.