Vegan Zucchini Fritters

In a small bowl, combine the ground flax seeds (2 tbsp) and water (0.25 cup) to create a flax egg. Set aside to thicken.

Shred the zucchini (2 cups).

Squeeze the shredded [zucchini] through a nut bag, cheesecloth, kitchen towel, or mesh sieve to remove as much liquid as possible. This is crucial for crispy fritters.

In a large bowl, combine the squeezed [zucchini] with panko bread crumbs (1 cup), oil (1 tbsp), vegan parmesan cheese (0.25 cup), vegan cheddar (0.33 cup), garlic (4 cloves), salt (0.5 tsp), and pepper (0.5 tsp). Mix together well until all ingredients are evenly distributed.

Preheat a medium-sized non-stick skillet over medium-low heat and add the oil (0.25 cup) for frying. (Alternatively, these can be air-fried at 350 degrees F for 10-15 minutes, flipping halfway, for an oil-free option).

Using a spoon or scoop, portion out the mixture and shape into round discs (fritters) with your hands.

Carefully place the fritters into the preheated skillet. Cook for about 3-5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary. Start 3m timer

Serve the freshly cooked [zucchini fritters] immediately, or store them for later.