Recipe: Vegan Zucchini Fritters

So, I don't really know if these are actually called fritters. I have been trying to find the right way to translate the Danish word for these 'squashdeller' into English but nothing is really quite right. I think fritters is the closest one however from what I've seen fritters are made on the pan whwereas these are baked in the oven? Hmm, let me know if you have a better word for what to call these. 

6 small fritters or 2-3 bigger fritters // 1 person // total time: 1 hour and 15 minutes

1 medium sized zucchini (courgette)
½ tsp. Himalayan salt

1 ½ tbsp. potato flour
1 ½ tbsp. coconut flour
½ tsp. curry
¼ tsp. Himalayan salt
3 tbsp. parsley, fresh or frozen
¼ small red onion
½ garlic glove


Preheat the oven to 180 degrees Celsius // 350 degrees Fahrenheit.

Coarsely grate the zucchini and place in a sieve. Mix in ½ tsp. salt and allow to set for 30 minutes.

Squeeze the liquid out of the zucchini using your hands. Place in a bowl along with the rest of the ingredients.

Form the mixture into the desired amount of fritters and place on a baking sheet lined with baking paper. Bake the fritters in the oven for 20 minutes. Remove from the oven and turn them upside down with a palette knife. Bake them a further 10 minutes in the oven. This baking time is calculated for the small fritters.

Ready for serving.

Or allow to cool, store in the fridge and heated up before serving.