Ingredients
Scale
- Zucchini Fritters:
- 3 cups shredded zucchini (about 2 large zucchinis)
- 1 cup shredded carrot (about 1 medium carrot)
- 1/2 cup spring onion, finely chopped
- 1 cup chickpea flour
- 2 Tbsp ground flaxseeds + 6 Tbsp water
- 2 Tbsp fresh dill, finely chopped
- salt & pepper, to taste
- 1 Tbsp olive oil (for frying if pan-fried or brushing if oven-baked)
- Dill sour cream:
- 1/3 cup raw cashews
- 100g silken tofu
- 1 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 garlic clove
- salt & pepper, to taste
- 2 Tbsp fresh dill, finely chopped
- Toppings:
- lemon zest
- spring onion
- fresh dill, finely chopped
Instructions
- Grate the zucchini and carrots as instructed. Place a sieve over a bowl and lay a cheese cloth or kitchen towel inside. Transfer the grated veggies into the cloth, add a pinch of salt and let rest for 10 minutes, then gather the ends of the cloth and squeeze out about 1/2 of the water inside the veggies.
- Remove the water and place the veggies into the bowl. Add the remaining ingredients and combine with a spatula until the mixture holds well together when squeezed inside your palm. If you squeezed out too much water, add 1 Tbsp of water at a time until the mixture holds together. Then transfer to the fridge for 10 minutes.
- In the meantime, make the dill sour cream by simply adding all ingredients (except the dill) to a blender and blending it on high speed until smooth. Add in the dill and set aside.
- Take the fritter mixture out of the fridge and use your hands to form 10-12 fritters. Either pan-fry them in a bit of oil for 3 minutes on each side, or bake them at 175°C/350°C for 10 minutes.
- Serve with the sour cream and add lemon zest, spring onion and more dill on top!
Description
As in all of my recipes, 1 cup equals 250 ml.
