1 large zucchini, shredded (using a grater or food processor)
¾ tsp pink Himalayan salt divided (½ and ¼)
1 aquafaba egg, that’s 3 Tbsp chickpea water, OR use one egg
¼ cup chopped green onion
⅓ cup AP flour
½ tsp baking powder
⅛ tsp black pepper
Oil for frying (I used avocado oil)
Using a grater or food processor with a grating attachment, shred your zucchini. Wash, then cut the ends from your zucchini. Place your shredded zucchini into a bowl. Sprinkle 1/2 tsp of salt over the zucchini and toss. Cover and let sit for 10 minutes for the salt to draw out the water.
Once 10 minutes have passed, take handfuls of the zucchini and squeeze the excess water out over the sink. Place the zucchini in a mixing bowl. To the zucchini, add the onions and the aquafaba. Mix thoroughly.
In another small bowl, sift the dry ingredients. Add the dry ingredients to the wet ingredients and toss until well incorporated. You should end up with a sticky green batter.
Heat 2-3 Tbsp of oil in a cast iron skillet over medium heat. Scoop out spoonfuls (I used a trigger-release ice cream scoop) and add to heated oil. Flatten the tops with a spatula to create a pancake shape. Fry for 3-5 minutes per side or until golden brown. If your patties are browning quickly, turn down the heat. You want the cakes to be heated through and to give the flour a chance to cook.
This recipe makes a nice small batch. Using my #24 ice cream scoop, I was able to get 5-6 evenly portioned fritters (Using this size scoop, each patty is approx. one ¾ ounces)
Serve with sour cream or another condiment of your choice (I served it with a lemon garlic aioli).