These no-oil fun and crispy zucchini fritters require no deep frying, and they are perfect for summer gardeners with zucchini in abundance! About 40 years ago my husband and I used to enjoy a restaurant that served among other delicacies batter fried zucchini. Everyone loved it. Well, two summers ago my garden was prolific with squash, and I was looking for a new way to serve them up. Then I remembered our restaurant days, but through eyes with decades of health education and accumulated cooking experience. Surely this was a simple thing, a delicious crispy zucchini with no frying. You can make it in minutes, enjoy!
One firm zucchini, preferably 2-3″ in diameter. Sliced into 1/2 inch slices.
Cashew Jack Cheese—see Cashew Jack Cheese. This cashew cheese freezes very nicely. I try to always have some in the freezer for a quick recipe. Do not cook to thaw as it will thicken.
Bread crumbs, fresh or dry. It only takes a few minutes to put a couple slices of whole-wheat bread in a small processor, adding seasonings such as garlic salt, onion powder, a little celery salt, whatever suits your family’s taste buds. Run processor until crumbs are nice and fine, pour into a dish, and they are ready to use. Or, dry them in a 275-300 degree oven on a large cookie sheet, stirring them after 10 minutes, watching so they don’t burn.
Tartar sauce for serving. Using vegan mayo (for our recipe see Unreal Mayo ), add minced celery, onion and pickle with a dash of minced parsley, opt. Stir together and it is ready to go.