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Zucchini Fritters With Lemon Basil Cashew Cream [Vegan]

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You can't beat these vegan, gluten-free fritters. Forget the eggs and white flour- you won't miss them a bit. These fritters are so light and tasty with the fresh, summery cashew cream. Impress your guests this labor day long weekend, and start your meal off with these. Not to mention how great a way it is to use up that abundance of zucchini you have in the garden. I used a mixture of green and yellow zucchini, but either will do. These come together in a pinch, and if you have some extra sauce, don't sweat it. You will be licking the spoon clean!

Zucchini Fritters With Lemon Basil Cashew Cream [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

Fritters

  • 1 1/2 pounds zucchini, grated
  • 1/2 tsp kosher salt
  • 1 Tbsp ground flax seeds
  • 3 Tbsp water
  • 3 Tbsp finely chopped chives
  • 1/4 cup chickpea flour
  • 1 Tbsp arrowroot powder
  • salt and pepper, to taste
  • 1/3 cup vegetable oil

Cashew Cream

  • 1 cup cashews
  • 3/4 cup water
  • zest of one lemon
  • 2 Tbsp lemon juice (1/2 lemon)
  • scant 1/2 cup basil
  • 1 tsp dijon mustard
  • salt and pepper, to taste

Preparation

  1. Prepare a “flax egg” by mixing flaxseeds and water and let sit 5-10 minutes until thickened.
  2. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in flax egg, flour, chives, and arrowroot powder; season with salt and pepper.
  3. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with lemon basil cashew cream.
  4. For cashew cream, combine all ingredients together in a high-speed blender, and blend until smooth.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.


 

 



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One comment on “Zucchini Fritters With Lemon Basil Cashew Cream [Vegan]”

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DALE
1 Years Ago

Zucchini fritters were terrific. Sauce could be used for something else though found the lemon flavour to strong for fritters. Fritters can stand on their own.


Reply
Angel
1 Years Ago

can you post the nutrient analysis, please? (online tools for this)


Reply
Karin Nelson
1 Years Ago

Approx how many cups of grated zucchini equals 1.5 lbs? These look great!!


Reply
Heather
2 Years Ago

I made these and they were amazing! I loved them and the basil cashew cream that went along with it was phenomenal!


Reply
Nancy
06 Jul 2014

Did you use raw cashews?

dkwahine
2 Years Ago

Wow! These look fantastic. I can't wait to take this recipe for a spin. I imagine the basil cashew cream sauce is to-die-for with these fritters.


Reply


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