Sesame Zucchini Fritters

These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.


– 2 small zucchini – 1 small onion – 1 clove garlic – 2 tbsp of fresh parsley – 1/4 tsp of baking powder – 3/4 tsp of salt – 1/4 tsp of black pepper – 1/2-3/4 C of rice flour, or more as needed – 1/4 C of nutritional yeast – 3 tbsp of flax meal – 3 tbsp of sesame seeds

Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper. In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size. Squeeze veggie mixture with your hands over sink to release some of the excess water.

Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.

Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.

Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.