2 med or large zucchinis
2 scallions, or 1 med onion, coarsely chopped. ( I used dried onion flakes here because I wanted as much crunch as possible in the finished product, but use what you will)
1/4 C silken tofu, processed or blended smooth
Freshly ground black pepper
1/2 C flour
1/2 t baking powder
Olive oil for frying
top with tofu sour cream (silken tofu, lemon, vinegar, all processed smooth – recipe to follow)
or top with apple sauce
Peel and grate your zucchinis (I like to call then ground bananas, you’ll see when I post a zucchini bread recipe) in a large bowl
Once you have grated your zukes, you will have to squeeze as much water out of them as you can. I just pressed them hard through a strainer but if you have cheesecloth this would work to twist ’em up real good. Stir in onions, tofu and some freshly ground black pepper. In a separate dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
In a large skillet heat 2 tablespoons of oil over medium-high heat until shimmering.
1/8-1/4C portions work well here, flatten them out with the spatula and cook until nice and crispy on each side.
You can keep these warm on a cookie sheet in the over while you cook or not, your choice.
Reheat easily in a toaster oven, or freeze and thaw before reheating, if you have any leftovers that is.