Sundays are good days to cook; I can find something I’ve never made before, take a trip to one of the best grocery stores in the world and spend the afternoon working in the kitchen. Today I felt like something crispy and after skimming through one of my cookbooks, I found this wonderful recipe for fritters. I’ve adapted it for vegans. I hope you enjoy!

Zucchini and Tofu Fritters with Lemon
adapted from The Complete Italian Vegetarian Cookbook

servers 4 to 6

1/2 cup extra firm tofu, processed until smooth
3 tsp. egg replacer
4 tbsp. warm water
2 tbsp. minced parsley, fresh
2 medium cloves garlic, minced
1/2 tsp. grated lemon zest
3 medium zucchini, scrubbed and ends trimmed
Salt and freshly ground pepper
1 3/4 cups bread crumbs
Vegetable oil for pan-frying
Lemon wedges

Combine egg replacer and hot water in large bowl, whisk till blended.
Add tofu mixture, parsley, garlic and lemon zest.
Shred the zucchini, through a large holes of a grater. Wrap shredded zucchini in paper towels and squeeze out as much of the liquid as possible. Add zucchini to the tofu mixture. Add salt and pepper to taste. Stir well. Add 1 cup of the bread crumbs, so that the mixture is no longer sticky, and combine.
Spread the remaining bread crumbs on a large plate. Heat 1/2 inch of oil a large skillet over medium-high heat.
Take 1/3 cup of the zucchini mixture and form into a 3 inch patty. Coat each side with bread crumbs and set aside. There should be enough mixture for 15 patties.
When oil is ready for frying, add patties, leaving enough room to flip easily. Fry on each side for 4 minutes, until the patty is a rich, golden brown.
When finished with all patties, divide among plates and serve with lemon wedges.

zucchini

tags: lemon, tofu, vegetarian, zucchini