These egg-free donuts are baked instead of fried.
If you garden, join a Community Supported Agriculture (CSA) program with a local farm, or shop at the farmers market, you know the zucchini season is in abundance. As soon as they start to grow, they become fertile. Before you know it, you have more zucchini than you know what to do with it! One of our favorite ways to use zucchini is by making donuts, but zucchini donuts are often deep fried in unhealthy oil. Not to mention, they use eggs as a binder, which makes them vegetarian but not vegan-friendly.
Our zucchini fritters with vegan sour cream sauce change everything. Used our egg-free recipe linseed instead of eggs, and it is baked in the oven without oil. The best news: It tastes just as good as your grandma’s donut recipe!
The key to making the best donuts
At the moment, you may be thinking that it is impossible to make crispy donuts without frying oil. Well, we’re here to prove you wrong! It is possible, but it does require some attention along the way so that the donuts don’t fall apart.
The most important and foremost thing that you need to do in order to make successfully baked zucchini fritters is to remove the excess moisture before molding the fritters. It all starts with lining a colander with a cheesecloth or clean towel. Then put the grated zucchini and onions in the colander and sprinkle the mixture with salt. Not only does the salt season the zucchini, it also draws out excess water. Let the vegetables sit for ten minutes before moving on to the next step.
Now this part is very important: grab the cheesecloth or towel and twist it off. Then wring it out and remove any water that did not drip through the sieve. Now that the zucchini is as dry as possible, you can combine it with the rest of the ingredients and bake the best donuts you’ve ever had!
Using flaxseed instead of eggs
Believe it or not, flaxseed is a fantastic substitute for eggs. Simply combine one tablespoon of ground flaxseed with three tablespoons of water. Let the mixture sit for 10 to 15 minutes, until it’s nice and thick. Then mix it into your favorite baked goods recipe or use it as an egg-free binder for recipes such as meatless burgers and meatballs. It’s that easy!
How to make non-dairy sour cream
If you are running out of time, you can of course use store-bought vegan sour cream. You can even use dairy-free yogurt in a pinch. But we strongly recommend doing this homemade non-dairy sour cream Recipe.
We do it by covering 1-1 / 2 cups of raw cashews with water and letting them soak for at least six hours (or overnight). After the cashews have drained off, we combine them with 2/3 cup of water, 2 tablespoons of apple cider vinegar, 2 tablespoons of freshly squeezed lemon juice and 1/2 teaspoon of salt. Mix the mixture in a heavy duty blender (like the Vitamix). The cashew nuts transform completely and become soft, smooth and creamy.
We only use half of the dairy-free sour cream recipe for our zucchini fritters, so you can put the remaining sour cream aside. It lasts up to a week and is easy to use: make salad dressings, bake it into cookies, or use it as a topping for baked potatoes and enchiladas.
Sour cream sauce
- 1/2 Cup homemade vegan sour cream (or bought in store)
- 1/4 teaspoon Lemon peel
- 1 tablespoon dill fresh, chopped
- 1 tablespoon chives fresh, chopped
- kosher salt and pepper taste
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 1 lb zucchini coarsely grated
- 1 yellow onion small, coarsely grated
- 1 teaspoon Salt-
- 1/2 Cup Whole wheat flour
- 1/4 teaspoon Garlic powder
- fresh parsley, dill or chives, chopped, for garnish
To make the donuts, preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. If you don’t have two baking trays, you can bake the donuts in two batches.
Mix the ground flaxseed and water in a small bowl. Put aside.
Line a large colander with a clean tea towel or cheesecloth. Put the grated zucchini and onion in the colander and sprinkle the mixture with salt. Turn to coat and let rest for 10 minutes to draw the water out of the zucchini.
Gather the ends of the towel and squeeze out the excess water by twisting the towel to remove as much water as possible. The donuts will fall apart during baking if they contain too much moisture.
Put the grated zucchini mixture in a large bowl. Add the flaxseed mixture, flour, and garlic powder and mix until well blended.
Using a 1/4 measuring cup, scoop up the dough and form 6 mounds on each baking sheet. Use the back of a spoon to flatten the mounds into round shapes.
Place the donuts on the prepared baking sheet and bake for 10 to 15 minutes until the donuts turn light golden brown. Gently turn the donut with a spatula and bake for another 10 to 15 minutes.
Serve the donuts with the freshly chopped herbs and a dollop of sour cream sauce.
SmartPoints (freestyle): 4th
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