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–+ servings

Zucchini Fritters

Course: Appetizer, Hor d'oeuvre
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 40 fritters
Pairs beautifully with the cashew sour cream!
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Equipment

  • Food Processor with grate blade or a Grater
  • cheesecloth/thin kitchen towel/nut milk bag
  • silicone spatula
  • large mixing bowl
  • medium mixing bowl
  • small cookie scoop
  • large pan or griddle
  • small bowl or jar
  • whisk
  • plate
  • paper towels

Ingredients

GRATE/SHRED ZUCCHINI & DRAIN LIQUID

  • 8 c squash; zucchini grated
  • 1 tsp Himalayan sea salt

FLAX EGGS

  • 4 Tbs flaxseed meal (ground flaxseeds)
  • 10 Tbs purified water; warm

BATTER MIX

  • 1 c purified water; warm
  • 1 c chickpea flour
  • 1 tsp Himalayan sea salt

OTHER FRITTER INGREDIENTS

  • 2 tsp garlic powder
  • 1 tsp Himalayan sea salt
  • 2 handfuls parsley; fresh chopped
  • 1 tsp black pepper
  • 1/2 c coconut or rice flour

FOR FRYING

  • 4 Tbs unrefined coconut oil

SAUCE & GARNISH

  • 1/2 c Cashew Sour Cream SEE RECIPE
  • 1/4 c green onions diced

Instructions

GRATE/SHRED ZUCCHINI & DRAIN LIQUID

  • Grate the zucchini using the larger, regular grate size. Place the grated zucchini in the cheesecloth/thin kitchen towel/nut milk bag and sprinkle the salt over it. Give an initial squeeze and then allow for it to sit for 10 minutes.
  • Squeeze as much liquid out of the zucchini as you can and then place in the large mixing bowl.

FLAX EGGS

  • Using a small bowl or jar, add the FLAX EGG ingredients and mix well. Allow to sit for 5 minutes as you work on the other steps.

CREATE BATTER MIX

  • Add the BATTER MIX ingredients to a medium mixing bowl and whisk until smooth.
  • Add the OTHER FRITTER INGREDIENTS to the medium mixing bowl and whisk to incorporate.

PAN/GRIDDLE FRY

  • Heat the pan or skillet on medium-high heat. Turn on the exhaust fan and be mindful if it starts smoking to turn down the heat.
  • Add a small coat of the coconut oil to the pan.
  • Make small pancakes on the pan/griddle using about 2 Tbs of the mixture. Repeat this step until the pan/griddle is at capacity. Be sure to space them out so they don't stick together.
  • Cook each side for about 4 minutes, then place on a paper towel lined plate. If you feel they need to go longer you may, but watch closely as not to burn.

SAUCE & GARNISH