Ingredients
Dry
- 1 Tbsp Flaxseed meal (Mixed with water to create a flax egg)
- 1 cup Vegan panko breadcrumbs (Can substitute with gluten-free breadcrumbs or almond flour)
- 0.25 cup Nutritional yeast (Adds a cheesy, savory flavor)
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Wet
- 2 cup Zucchini (Grated and tightly squeezed to remove excess water)
- 3 Tbsp Water (For the flax egg)
- 1 Tbsp Olive oil (Plus extra for brushing)
Method
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a small bowl, whisk together the flaxseed meal and water. Let it sit for 5 minutes to thicken and form a 'flax egg'.
- 3. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This 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. Mix thoroughly until a dough-like consistency forms.
- 5. Scoop out about 1 tablespoon of the mixture at a time and use your hands to press and shape it into small tater-tot or popper shapes.
- 6. Arrange the poppers evenly on the prepared baking sheet. Lightly brush or spray the tops with a little extra olive oil for maximum crispiness.
- 7. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
- 8. Remove from the oven and let cool for 5 minutes before serving. Enjoy warm with vegan ranch, marinara, or your favorite dipping sauce!
Chef's notes
If your zucchini mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs at a time until the desired consistency is reached.