Finally! You can eat a vegan corn zucchini fritter without oil or frying them. There are a bazillion zucchini cake or fritter recipes online, but they all have oil in them or are fried in oil. Guess what? You don't need oil to make a delicious recipe!
I debated on calling these zucchini burgers, because they bake up and form a really similar burger texture. I would totally slap 2 of these beauties in between 2 buns and call my life complete.
In fact, this is one of my favorite recipes I've ever created. Maybe it's because zucchini is my favorite veggie or maybe it's the wonderful combo of sweet corn combine with zucchini. Maybe it's the amazing spices of garlic and onion and smoky paprika that enhance these little cakes. OR, maybe it's the out-of-this-world creamy lemon pepper sauce drizzled all over them.
Ok, ok. It's all of the above! Did I sell you on these yet? Seriously, these are SO EASY to make, come together incredibly fast and are bursting with flavor. I may or may not have been moaning while eating them.
Just 8 easy basic ingredients. Only veggie you have to fool with is shredding the zucchini, which takes all of 5 minutes. Then mix everything up in a bowl, form patties, chill them and then bake. SO easy.
I love easy recipes, don't you?
These Vegan Oil-free Corn Zucchini Fritters are not only oil-free, but also gluten-free and SO full of flavor and moisture, with a wonderful crispy exterior. Baking them long enough on each side helps them crisp to perfection and also allows the veggies to really soften and cook through. This provides so much flavor. Frying them cooks them too fast and doesn't really allow the zucchini to cook through.
Almond butter is another secret to these delicious cakes. The almond butter deepens the flavor of these, helps bind the patties and also helps them to crisp up. If you are allergic to nuts, fear not, just use sunbutter. It shouldn't be overpowering since there is the flavors of garlic, onion and smoked paprika to outshine any sunbutter flavor. The smell while these are cooking and the smoky flavor is downright addictive!
Just because I'm so good to you guys, I'm sharing 2 recipes with you today. While these zucchini cakes are incredibly delicious on their own, if you are a person who loves to put sauce on everything, then you will love this Creamy Lemon Pepper Sauce.
I could have drank this stuff, seriously. The combo of lemon and pepper is a classic and adding it to a creamy base and a touch of onion powder made this sauce a new favorite. It would honestly be delicious on most anything. I'm going to start using it as a salad dressing!
I hope you love these Vegan Oil-freeCorn Zucchini Fritters with Creamy Lemon Pepper Sauce as much as I did! I absolutely love hearing from you all, so if you make these, please leave me feedback below in the comments and star rate the recipe. I'd also love to see a pic of your creation on Instagram at #thevegan8!
These incredibly easy zucchini cakes come together in just 8 easy basic ingredients. You can enjoy these moist and crispy zucchini cakes without a lick of oil! These are so incredibly full of flavor and a crispy exterior, you really will be shocked that they are oil-free and good for you. The smoky flavor just enhances the other flavors making these hard to resist.
2 small zucchinis, shredded (274 g, the weight before ringing out excess water, you will need 2 1/2 cups loosely filled of the shredded zucchini)
2/3 cup corn (90 g, I just used frozen)
3 tablespoons creamy almond butter (or tahini for nut-free, for fat-free use 1/4 cup cooked mashed potato instead of nut butter)
1/2 cup gluten-free oat flour (58 g)
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon smoked paprika
Creamy Lemon Pepper Sauce
1/2 heaping cup raw cashews (80 g, soaked in boiling water for 10 minutes)
2 tablespoons fresh lemon juice
6-8 tablespoons water, as needed
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon fine sea salt
First you will need to shred your zucchini. Make sure you are using the larger wholes on your grater and not the tiny holes. Refer to photo above, but basically use the 1/4 inch size holes on your grater. You want them in the shredded strips, not the super fine grated. After shredding, loosely fill 2 1/2 cups to accurately measure.
Place your shredded zucchini into a strainer and place a couple of paper towels on top and press down really hard squeezing out all the excess water beneath the strainer. Then wrap the zucchini in a papertowel and squeeze out any more. You don't need to obsess over every drop, just get most of the water out so the cakes cook up and aren't too watery. Place the dried zucchini into a large bowl.
Add the corn and almond butter.
In a separate small bowl, combine the oat flour (make sure it is finely ground into a powder if making your own), garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed.
Add the dry mixture to the zucchini mixture and stir for a good couple of minutes until it all comes together. It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. It will seem like they won't hold, but trust me, they bake up and become much more firm.
Divide into 4 sections and form balls and then flatten out into little patties about 1/2 inch thick. Place onto parchment paper and chill in the fridge for 30 minutes to firm up some.
Once the time is almost up, preheat the oven to 400 degrees and line a sheet pan with parchment paper. Bake the patties for 25 minutes, carefully flip them over with a spatula (they will be tender still ast this point) and bake for another 10-15 minutes depending on how crispy you want them. I went the full 15 minutes, but just keep an eye on them. They should be a very golden brown color. Let cool about 10 minutes before serving.
While they are baking, prepare the optional, but highly recommended, creamy lemon pepper sauce! If you store any leftovers, they will become soft. Just simply reheat them for a couple of minutes in the oven or mini toaster oven, and they will crisp right back up!
For the sauce: Soak your cashews in boiling water for 10 minutes or so. If you do not have a high powered blender like a Vitamix, then I would suggest soaking them overnight to really soften them. Drain and rinse and add them to a blender. I believe a food processor will work better than a standard blender if you don't have a vitamix.
Add the remaining ingredients and blend until completely smooth. You will need to scrape the sides a couple of times during blending. Taste and adjust spices if necessary. I thought it was perfect as is. It has a nice balance of lemon and black pepper flavor. Feel free to make it extra spicy if you like. This sauce also makes a great salad dressing!
The sauce will thicken the longer it sits and especially after being stored in the fridge. Just thin out with a tiny amount of water if desired.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!