Zucchini ‘fishcake’ fritter

zucchini fishcake fritters

When creating these zucchini fritters, I had no idea what they would taste like. I didn’t expect them to taste like a fishcake at all since there is not even a dash of seaweed in this recipe. However, they remind me so of fishcakes. And so the zucchini fishcake fritter was born.

Food and memories

Tuna fishcakes were super popular in my granny’s home growing up. They were made from canned tuna, egg, onion, flour and parsley if I had to guess. I haven’t tried to make a fishcake since my childhood days.

After making these zucchini fritters, I was reminded of those days where we used to eat them so frequently. It brought on a sense of nostalgia sitting around my granny’s kitchen table after school and having a proper cooked lunch.

There is so much I have forgotten about my childhood and so many old recipes that are still needing to be veganized.

zucchini fishcake fritters

These zucchini fishcake fritters are:

  • So filling
  • Delicious
  • Easy to prepare
  • High in Vitamin C
  • Great appetizers or meal

Zucchini fishcake fritter binder

Eggs are usually the main binding factor in any fritter. I have used egg replacer instead. I love this brand in the USA and in South Africa this brand.

Get your fritter on

These zucchini fishcake fritters would work really well on their own with some sweet chili sauce or as a burger patty with some spicy mayo and sweet potato fries. I can’t wait to try them again in burger form.

They are also great for meal prep as they keep well. So without further ado here is my vegan fishcake fritter recipe.

zucchini fishcake fritters

Vegan 'Fishcake' Fritter

A great appetizer served with a vegan tartar sauce or a spicy mayo. These yummy zucchini based fritters can be made into burger patties as well for a 'fish' burger.

  • 6 small zucchini
  • 3/4 cup fine corn meal ((maize meal))
  • 1/4 cup fine corm meal (for final breading)
  • 1 tsp salt
  • 1 medium onion
  • 2 tsp garlic powder (or 2 cloves crushed garlic)
  • 1/4 tsp chili flakes
  • 3 tsp egg replacer
  1. Preheat oven to 400F or 200C

  2. In a food processor or blender, pulse the zucchini until little bits are formed.

  3. Make the egg replacer by adding 5 tbsp cold water and stirring until fluffy.

  4. In a bowl, add the zucchini and all the dry ingredients except 1/4 cup corn meal.

  5. Stir until all is well combined.

  6. Then add the egg replacer. Stir until well. The mixture should now be sticky.

  7. Spray a baking tray with oil.

  8. Form the mixture into fritters and place on tray.

  9. Bake for 20 minutes, flip and bake for another 20 minutes.

  10. Shallow pan fry in some oil until golden before serving.



Calories based on 2 fishcakes each. Recipes makes 12 fishcakes. 

These keep well. Keep refrigerated in an airtight container. Pan fry when ready to eat.

 

If you’re looking for more appetizer recipes give these babies a try.

Let me know if you give these a try by rating them below and sharing on instagram. Tag me @the_hungry_herbivore

Until next time, happy cooking 

Xoxo Amy

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