Lebanese Inspired Zucchini Fritters

Ingredients:

2 medium Zucchini, about 2 cups shredded
1 teaspoon salt
1 Vegan Eggs (1 tablespoon of ground flaxseed and 3 tablespoons of warm water to replace 1 egg)
2 garlic cloves
1 onion- halved
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons cornstarch
3 tablespoons olive oil, plus more if necessary
Lemon wedges, for serving

Preparation:

Make your vegan egg and set aside
Shred the zucchini in your food processor fitted with the shredding disk (or on a box grater). Transfer the zucchini to a fine mesh strainer and set over a bowl. Wring all of the excess liquid out of the zucchini with your hands, then set aside
In a medium bowl, whisk the vegan eggs, salt and ground black pepper.
Chop or Puree (Food Processor) Onion and Garlic.
Add the shredded zucchini, and pureed onion and garlic mixture. Mix well until combined.
Sprinkle the flour and cornstarch over the mixture and stir until uniformly incorporated.
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters.
Pan-fry until golden brown on both sides, 2-3 minutes per side.
Transfer the fritters to a paper towel-lined plate.
Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve immediately with a dollop of sour cream or yogurt and lemon wedges.

OVEN BAKED Method

Preheat your oven to 400F (200C). Lightly grease a baking sheet.
Follow instructions above 1- 6
Place a Spoonful of the mixture on the pan and create a patty.
If the mixture is too liquid add more flour.
Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through. Serve hot or cold with a dollop of vegan sour cream, or your favorite dipping sauce.