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]

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Ingredients

For the Fritters:

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

For the Cashew Cream:

  • 1 cup cashews
  • 3/4 cup water
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (about 1/2 lemon)
  • Scant 1/2 cup basil
  • 1 teaspoon dijon mustard
  • Salt and pepper, to taste
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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.
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