These vegan zucchini fritters use minimal oil and no batter at all. If you're looking for an easy and quick appetizer or snack, you'll love these vegan zucchini fritters and spinach avocado dip. You won't be disappointed!
Grate the zucchinis and onion (either use a box grater or a food processor). Sprinkle with a teaspoon of sea salt and let it sit for 10-12 minutes to draw out the excess water. Using a cheese cloth or strainer, squeeze out as much water as you can.
Make a chia egg by combining 1 tablespoon of grounded chia seeds with 3 tablespoons of water. Stir and let it sit for 5 minutes. You can ground chia seeds by grinding them in a high speed blender for a minute.
In a bowl, combine the grated zucchini and onion, almond flour, chia egg, cumin, garlic cloves, cracked black pepper, and cilantro. Mix well (either using a spoon or your hand). Adjust any seasonings and form 8 patties with the mixture.
Heat up a medium-sized pan on medium heat. Pour the avocado oil onto the pan. Place the fritters onto the pan (you should be able to fit around 4 at a time). Let them cook for 5 minutes before flipping them over. Allow the fritters to cook through. They should be brown and crispy after around 10 minutes.
While the fritters are cooking, prepare the dip. Add spinach, avocado, Best Foods Vegan Dressing, juice from the lime, and sea salt to a food processor. Process for a couple minutes until smooth and creamy, scraping down the sides as needed. Spoon the creamy dip into a bowl.
Place a dollop of spinach avocado dip on a stack of fritters. Garnish with chives and enjoy!