Crunchy Zucchini Fritters
With Avocado Dill Dip
This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is, delicious. It is one of my all-time favorites!Fritter:
Ingredients:
1 large zucchini (or 2 small ones)
1 clove garlic peeled and minced
1/4 cup fresh basil
1/4 cup fresh oregano
1 tbsp lemon zest
2 organic eggs or Flax Egg
1/4 cup gluten-free flour
1/4 tsp onion powder
to taste salt
to taste pepper
Directions:
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.
Recipe Notes:
If you want more veggies try adding a ½ cup of finely chopped kale or spinach!
Remove meat from all 3 avocados place in a bowl
Finely chop dill – approximately 1/4 cup
Mash avocados using a fork
Add 1 tablespoon of veganaise to avocado and mix well
Add onion powder
Add dill
Mix well
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.
Recipe Notes:
If you want more veggies try adding a ½ cup of finely chopped kale or spinach!
Avocado Dill Dip
Ingredients:
3 whole avocados
1 package or bunch of fresh dill
1 tablespoon of veganaise or alternative mayonnaise
1 teaspoon onion powder
Directions:1 package or bunch of fresh dill
1 tablespoon of veganaise or alternative mayonnaise
1 teaspoon onion powder
Remove meat from all 3 avocados place in a bowl
Finely chop dill – approximately 1/4 cup
Mash avocados using a fork
Add 1 tablespoon of veganaise to avocado and mix well
Add onion powder
Add dill
Mix well
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