Vegan Zucchini Fritters with Paprika Sauce (Gluten-Free & Oil-Free)
When zucchinis are in full swing, these fritters are the perfect way to use them up — simple to make, wholesome, and full of fresh flavor. Made with buckwheat and corn flour, they’re entirely gluten-free and fried without oil. The creamy paprika sauce ties everything together, making this dish light, summery, and totally satisfying.
Equipment
- Grater
- non-stick frying pan
- Blender
Ingredients
For the fritters:
- 450 g zucchini grated
- 100 g cornflour
- 2 tablespoon buckwheat flour
- 1 heaped tablespoon psyllium fiber
- 1 teaspoon salt or less if desired
- 1 teaspoon oregano
- a few pinches chilli
For the paprika sauce:
- 70 g cashews
- 125 ml water
- 50 g zucchini
- 1 small garlic clove
- 1 tablespoon paprika
- salt to taste
Instructions
- For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
- Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
- Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
- For the paprika sauce, blend all ingredients in a powerful blender until smooth.
Notes
Enjoy! 🙂