These fritters come together pretty quickly and are quite tasty for the small amount of work involved. The base of the fritters is a mixture of shredded coconut and grated zucchini that is seasoned with lemon, mint, and cilantro. To add a fresh component, make a quick tomato salsa with a bit of red onion, lemon juice, cayenne, and hemp seeds.

Zucchini Coconut Fritters With Tomato Hemp Salsa [Vegan, Gluten-Free]

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Serves

15-18 fritters

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Ingredients

For the Fritters:

  • 3 tablespoons ground flax seed and 6 tablespoons warm water
  • 2 cups grated zucchini (about 2 small zucchini)
  • 6 tablespoons unsweetened shredded coconut
  • Zest of 1 small lemon
  • 1 teaspoon ground coriander
  • Good pinch of salt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoons finely chopped mint plus more to garnish
  • 1/4 cup all-purpose gluten-free flour or oat flour
  • coconut oil (or other oil) to cook the fritters

For the Salsa:

  • 2 small tomatoes, seeds removed and diced
  • 2-3 tablespoons minced red onion
  • 2 teaspoons raw hemp seeds
  • 1 teaspoon lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper
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Preparation

To Make the Fritters:

  1. Combine the ground flax seed and warm water and set it aside to thicken for 5-10 minutes.
  2. Combine the grated zucchini, coconut, lemon zest, coriander, salt, lemon juice, and mint in a bowl.  Gently toss to combine.  Add the flax mixture and flour to the zucchini and mix until a thick batter forms.
  3. Heat a pan over medium heat.  Add just enough oil to create a thin layer in the pan.
  4. Place heaping tablespoons full of batter into the pan and gently flatten them.  You want them pretty flat or they will fall apart.  Cook on each side 2 to 3 minutes until golden brown.  Place the cooked fritters on a paper towel lined plate as you cook them.  Serve warm topped with a bit of the tomato hemp salsa.

To Make the Tomato Hemp Salsa:

  1. Combine all of the ingredients for the salsa in a bowl and toss to combine.  Set aside or store in the refrigerator until ready to use.
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