Ingredients
Dry
- 1 Tbsp Flaxseed meal
- 0.5 cup Vegan panko breadcrumbs
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Wet
- 2 cup Zucchini (grated and squeezed completely dry)
- 3 Tbsp Water (warm, to mix with flaxseed meal)
- 1 Tbsp Olive oil (for light brushing or spraying)
Method
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a small bowl, mix the flaxseed meal and warm water. Let it sit for 5 minutes to thicken into a flax egg.
- 3. Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial for crispy poppers.
- 4. In a large mixing bowl, combine the squeezed zucchini, thickened flax egg, vegan panko, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
- 5. Mix everything thoroughly until the mixture holds together. If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
- 6. Scoop out about 1 tablespoon of the mixture at a time and use your hands to form small cylindrical or round popper shapes. Place them evenly on the prepared baking sheet.
- 7. Lightly brush or spray the tops of the poppers with olive oil to help them brown.
- 8. Bake for 20-25 minutes, carefully flipping them halfway through the baking time, until they are golden brown and crispy.
- 9. Remove from the oven and let them cool for a few minutes before serving. Enjoy warm with your favorite vegan dipping sauce.
Chef's notes
Serve with vegan ranch dressing, marinara sauce, or a spicy sriracha mayo. For a gluten-free version, substitute the panko with gluten-free breadcrumbs or almond flour. Or whatever... ;(