These baked zucchini fritters are the perfect way to use the bounty of summer squash available this season. Using a food processor, these vegan zucchini fritters come together in just 30 minutes and will yield a perfect light summer meal.
Preheat the oven to 425 degrees F and lightly oil a baking sheet or line with a piece of parchment paper.
In a food processor, pulse the onion, garlic, parsley, and zucchini until all are a uniform minced size. Squeeze the veggie mixture with your hands over the sink to release some of the excess water.
Transfer veggies to a large bowl and add baking powder, salt, pepper, flour, nutritional yeast, and flax meal and mix together until thoroughly combined.
Wet your hands (mixture will be a bit sticky) and form into small golf ball-sized dollops. Place on the 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 the oven, so give them a check around 8 minutes.
Serve with a condiment of choice. Lovely on their own, as an appetizer, or atop a salad.
Notes
The zucchini fritter dough is quite sticky. Working with slightly wet hands will make it easier to shape them into uniform balls.
Use a cookie scoop or tablespoon measure for more even-sized fritters. Not only does this look better but it will also help them cook more evenly.
Squeeze well. Really put some effort into squeezing the veggies to get as much water as you can out of the fritters. Zucchini contains a great deal of water and not squeezing enough can make your fritters a bit mushy.