These crispy carrot-zucchini parmesan fritters are great on their own or on top a bowl of rice or salad. Garnish generously with mint, lemon and  Forager Project Sour Cream for a burst of refreshing flavor.



  • 1 ¼ cup chickpea flour
  • 1 cup zucchini, grated and water squeezed out
  • 1 cup carrots, grated
  • ¾ cup Forager Project Parmesan, shredded
  • ¼ tsp garlic powder
  • ¾ cup Forager Project Unsweetened Cashewmilk
  • 1 tsp salt
  • Pepper to taste
  • 1 tbsp parsley, chopped
  • 1 tbsp oregano, chopped
  • 6 tbsp Forager Project butter or oil


  • Mint leaves
  • Lemon, sliced in wedges
  • Forager Project Sour Cream


Grate the carrot and zucchini and squeeze out as much water as possible using paper towels or a cheese cloth.

In a large bowl, mix the chickpea flour, garlic powder, salt, and pepper. Add the Forager Project Cashewmilk and stir. Next, add the vegetables, parmesan, and fresh herbs and mix until well combined. If the batter is too dry, add 1 tablespoon of Forager Project Cashewmilk at a time, as needed.

Heat a large non-stick skillet over low to medium heat and add vegan butter or oil. When hot, add ¼ cup of the batter onto the pan and cook to a crispy golden brown, about 4-5 minutes on each side. Repeat until the batter is gone. Garnish with mint, lemon and Forager Project Sour Cream.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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