Indulge in the delightfully crispy and irresistibly yummy world of Whole Food Plant-Based (WFPB) comfort food with these simple Zucchini Fritters. Bursting with flavor and satisfying that deep-fried craving, these fritters are not only a breeze to make but also fit perfectly into a WFPB lifestyle. Packed with wholesome ingredients, they provide a guilt-free alternative to traditional fried snacks. So, get ready to experience the joy of crispy perfection while nourishing your body with these healthy and vegan zucchini fritters.

Ingredients List
3 Cups Grated  Zucchini
1 Cup Chickpea Flour (recipe here)
4 Tbsp Fresh Thin Sliced Green Onion (Green Portion Only)
1 Tbsp Fresh Lemon Juice
1 Tbsp Tahini
1/2  tsp  Dill Weed
1/2  tsp Sea  Salt
Fresh Ground Black Pepper(to taste)
1-2 Tbsp Extra Virgin Olive Oil (this can be skipped  if prefer oil-free option)

Instructions
Wisk together the tahini and lemon juice in a small bowl set aside.  In a large bowl ,  grate the zucchini.  Slice the green onions thinly ,  add them to the bowl .  Add the dill weed , sea salt, black pepper,  mix well. Shake in the Chickpea Flour mix well, the flour will absorb the moisture the salt causes the the zucchini to release. Pour the  tahini lemon juice mixture over the top and mix well.  Let the mixture sit for  15 minutes.( If the mixture appears to wet to scoop out sprinkle a little more chickpea  flour into it to thicken it up.)

Heat a skillet on medium-high heat  add the  olive oil to the pan (A  non -stick pan with no oil may be used).  Scoop about 1/4 cup  of the mixture  into the pan for each fritter. Flatten them down with a spatula and  cook for about  3-4  minutes until golden brown then flip and cook for another 2-3 minutes.  If they are browning too fast you can reduce the heat  to allow for the centers to  cook through.
Enjoy!!