Whether I?m buying it at the farmers? market or growing it in my backyard, I always end up with an abundance of zucchini this time of year. My intention is usually to make zucchini noodles – they make a great lunch tossed with homemade vegan pesto and garden tomatoes. But even after I?m all zoodled out, I?m still up to my eyeballs in zucchini. I know I can?t be the only one! If it?s too hot to bake zucchini bread, I encourage you to try this recipe for garlicky zucchini fritters. Topped with vegan sour cream and fresh green onion, they make a fantastic summer appetizer or light lunch.

One of the biggest gripes I?ve heard about making zucchini fritters is that they?re soggy or don?t hold together. This is almost always because the moisture content is too high. For perfect zucchini fritters that are soft on the inside and crispy on the outside, it?s super important to release as much water from the zucchini as possible. I sprinkle my shredded zucchini with salt and let it draw out the moisture for about 10 minutes before I start squeezing. A thin dish towel or nut milk bag is perfect for releasing every last drop.
Once the zucchini and onion are thoroughly squeezed, it?s smooth sailing. A flax ?egg? holds everything together and allows you to form nice little patties that you?ll fry up on the stove.

These garlicky zucchini fritters are best enjoyed warm and crisp right from the stovetop. If you need to reheat them before serving, fire up your cast ...