Ingredients
Dry
- 1 Tbsp Flaxseed meal (for flax egg)
- 1 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 medium Zucchini (grated and thoroughly squeezed dry)
- 3 Tbsp Water (for flax egg)
- 1 Tbsp Olive oil (plus extra for 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 water. Let it sit for 5 minutes to thicken into a flax egg.
- 3. Grate the zucchini and place it in a clean kitchen towel. Squeeze aggressively over the sink to remove as much excess water as possible. This step is crucial for crispy poppers.
- 4. In a large mixing bowl, combine the squeezed zucchini, thickened flax egg, olive oil, vegan panko breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Stir until fully combined and the mixture holds together when pressed.
- 5. Scoop about 1 tablespoon of the mixture at a time and use your hands to form small, bite-sized tots or poppers. Place them evenly on the prepared baking sheet.
- 6. For extra crunch, lightly spray or brush the tops of the poppers with a little olive oil.
- 7. Bake for 20-25 minutes, gently flipping them halfway through, until they are golden brown and crispy on the outside.
- 8. Remove from the oven and let cool for 5 minutes to firm up before serving with your favorite vegan dipping sauce.
Chef's notes
Squeezing the zucchini thoroughly is the most important step; otherwise, the poppers will be mushy and fall apart. They pair wonderfully with vegan ranch, marinara sauce, or a spicy sriracha mayo.