Make the tzatziki sauce ahead of time and place in fridge until the vegetable fritters are ready to be served. Recipe linked above.

Grate zucchini and squeeze out as much water as possible using a cheesecloth or clean dish towel. Add zucchini to a large bowl. 

Grate the carrots, finely chop the broccoli, scallions, chives and parsley. Add to the large bowl along with the zucchini. 

In a small bowl whisk together the gluten-free flour, nutritional yeast, salt, black pepper, cumin, cayenne pepper and the unsweetened non-dairy milk.

Add the flour mixture to the vegetable mixture and stir together until it's well combined and all the vegetables are coated in the batter. 

Heat a large pan on medium-high and fill the base of the pan with vegetable oil. Once hot, add a heaping ¼ cup of the batter to the pan and use the back of the scoop to gently pat it down in to a patty shape. Cook for 3-5 minutes or until golden brown and crisp. Flip and cook for another 3-5 minutes. Transfer to a wire rack and continue cooking until all 8 fritters have been fried.

Serve the vegetable fritters with vegan tzatziki sauce. Enjoy!