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This Greek-inspired recipe for Vegan Zucchini Hash Bowns is made with dill topped with optional tzatziki sauce. Serve this with a hearty green salad for a simple and delicious vegan meal or a delicious appetizer! Also, this healthy recipe is one of the best ways to feed kids vegetables.

Vegan Zucchini Hash Bowns seasoned with fresh dill and maybe vegan cheese are full of flavor and make for a delicious vegan meal alongside a hearty green salad. Topped with creamy Tzatziki Sauce, they are dreamy! The Vegan Zucchini Hash Bowns make great vegan burgers!

Grate zucchini, salt zucchini to draw out water, mix into a thick batter, pan-sear in a hot, skillet-finishing in the oven. Serve with soy or cashew yogurt, or my favorite, Tzatziki Sauce!

It starts with the zucchini! Use a food processor with the grater attachment to grate the zucchini. You can also do this by hand using a hand grater.  You’ll need 4- 5 cups. Sprinkle with salt to draw out the water. This is a really important step in preventing soggy fritters! You want your fritters light and crispy, not heavy and soggy. The number one reason why your hash bowns are probably soggy is not drawing out the water from the vegetable. The easiest way to do this, is to salt the veggie, let stand 15-30 minutes, strain, then press the remaining water out, patting dry. This will prevent soggy hash bowns and give you light, crispy hash bowns that plump up when cooking!

After it releases its liquid, place in a strainer and press as much of the water out.  Blot with paper towels. Get them dry. Mix in the rest of the ingredients and you will end up with a thick dough or “batter”, which will be full of good zucchini flavor and texture, fresh dill and scallions give these the best flavor. Place ping-pong sized balls of the fritter batter in a hot skillet with olive oil and sear until golden brown. About 3-4  minutes each side. Then place the fritters on a parchment-lined sheet pan, or on a wire rack to finish cooking all the way through in the oven- without letting them get too dark on the outside.

You will know they are done on the inside when they start to puff up slightly. Pull the Vegan Zucchini Hash Bowns out of the oven and serve warm. Leftovers can be stored in the fridge and reheated, uncovered in a toaster oven and surprisingly will get crispy again.

Vegan Zucchini Hash Bowns Ingredients

• 1 1/2 lbs zucchini (about 4 medium zucchini)
• 1 teaspoon salt
• 1/2 cup chopped scallions
• 1/2 cup chopped fresh dill (or sub half with Italian parsley)
• 1/2 cup vegan cheese (optional)
• 1/2 tabblespoon ground flaxseed
• 1/2 cup all-purpose flour (or GF flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fresh nutmeg
• 2 tablespoons olive oil

Vegan Zucchini Hash Bowns Instructions

• Using a hand grater or food processor, with grater attachment, grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 teaspoon salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini hash bowns!)
• After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels. You really want to get these fairly dry.
• Preheat oven to 350F.
• Place the grated zucchini in a bowl, adding dill, scallions, vegan cheese(optional) , nutmeg, and ground flaxseed. Mix well. In a separate bowl mix flour and baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
• In a heavy bottom skillet, heat 1-2 T olive oil over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.
• Make these in batches, letting hash bowns finish at least 10 minutes in the oven, or until they puff slightly.

Notes

• These and be cooked ahead, refrigerated for 3 days and reheated in a toaster oven.
• You can place the Vegan Zucchini Hash Bowns before cooking and freeze it in the freezer. And you can take it out of the freezer and cook when you need it.