Grate the zucchini and then add it to a mixing bowl. Add sea salt, mix in, and leave for 10 minutes. This is to help release the excess water from the zucchini. Add zucchini a cheese cloth and use your hands to squeeze the zucchini and draining off the excess water. Place the squeezed zucchini into a separate bowl and discard the water.
3½ cup grated zucchini (measured/weighed before squeezing out water), 1 teaspoon sea salt
In the same bowl as your squeezed zucchini, add green onions, nutritional yeast, cooked quinoa, smashed white beans, chickpea flour, garlic powder, onion powder, and salt & pepper. Mix together until fully combined.
2 green onions, chopped, ¼ cup nutritional yeast, 1 cup cooked quinoa, 1 15 ounce canned navy white beans, drained and smashed (or 1½ cup/25 g prepared navy white beans), ¼ cup chickpea flour, ½ teaspoon garlic powder
Add olive oil to a frying pan and let it get hot. Once hot, use ⅓ measuring cup to scoop out your fritters from the batter. Add each fritter to your skillet being sure not to overcrowd them. I was able to fit 3 in there at a time.
¼ teaspoon onion powder
Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
Add the remaining tablespoon of olive oil to the frying pan and repeat with your next batch.
Serve with vegan sour cream and chopped spring onions.