Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much excess moisture as possible.
Combine the grated zucchini, grated carrot, and chopped green onions in a large bowl.
Make the Flax Egg:
In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes until thickened.
Mix the Batter:
Add chickpea flour, garlic powder, smoked paprika, salt, black pepper, and nutritional yeast (if using) to the bowl with the veggies.
Stir in the flax egg and mix until everything is well combined. The mixture should hold together when pressed; if it’s too wet, add a bit more flour.
Shape the Fritters:
Scoop about 2 tablespoons of the mixture and shape it into a patty. Repeat with the remaining mixture.
Cook the Fritters:
Heat a thin layer of oil in a non-stick skillet over medium heat.
Fry the fritters in batches for 3-4 minutes on each side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain excess oil.
Serve:
Serve warm with your favorite dipping sauce, such as vegan sour cream, hummus, or a zesty yogurt dip.
Serving and Storage Tips:
