Pumpkin Fritters With Zucchini

Ingredients

• 1 c pumpkin puree
• 2 zucchini
• 1 tbsp flax seeds (whole or ground)
• 1/2 medium onion (grated on small holes of a box grater)
• 2/3 c all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tbsp olive oil (you might need to use more oil during frying)

Instructions

1. 1

   Start making these vegan pumpkin fritters by preparing vegan "egg". In a small bowl combine flax seeds and 2 tbsp of water. Give it a stir and set aside for 10 minutes.

2. 2

   Next, chop off 1⁄2 inch from each end of the zucchini. Using small holes of a box grater, grate the zucchini. Using your hands or cheesecloth, squeeze all water out of zucchini and add them to a large bowl.

3. 3

   Add canned pumpkin, grated onion and flax "egg" to a bowl with zucchini. Mix well. Add flour, baking powder and salt and mix again and your batter is smooth.

4. 4

   Heat olive oil in a large frying pan and over medium heat. Drop a heaping tablespoon of batter into the oil and fry for 2-3 minutes on each side until the fritters are golden brown. Serve immediately with a dollop of sour cream.