ZUCHINNI FRITTERS + CASHEW AIOLI
These fritters are a great way to use up all the zucchini in the garden at the end of summer. We serve them with a creamy garlicky cashew aïoli made with our Cashew Butter Sea Salt.INGREDIENTS
Makes 8 frittersZucchini Fritters
- 450 g. zucchini (about 2-3 zucchinis)
- 2 tsp + ¼ tsp sea salt, divided
- 1 cup grated carrot (about 1 large carrot)
- A handful of spinach or kale, finely chopped
- 2 green onions, finely chopped
- Zest of one lemon
- ½ tsp ground cumin
- ½ tsp chili powder
- 1 tbsp ground flax seeds
- ¼ cup all-purpose flour
- 3 tbsp sunflower, avocado oil or other neutral oil for frying
- Minced chives or other herb of your choice (parsley, dill, mint), to garnish
- ⅓ cup Cashew Butter Sea Salt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, finely grated with a microplane or pressed
- 1 tsp dijon mustard
- 3 tbsp water
- Sea salt and black pepper to taste
- Trim the ends of the zucchini, then slice it into ¼"-thick matchsticks or juliennes. Place into a mesh sieve set over a bowl. Sprinkle with 2 teaspoons of salt and toss. Let the zucchini sit until it releases its liquid, about 30 to 40 minutes.
- Meanwhile, prepare the aïoli. Start by zesting the lemon and reserve the zest for later. Then mix the cashew butter, lemon juice, olive oil, garlic, dijon and water in a small bowl. Season with salt and pepper. For a smoother texture, you could blend it with a hand blender.
- Once the zucchini has softened and released most of its moisture, transfer to a clean towel and press to release as much liquid as possible. The less moisture left, the less soggy the fritters will be.
- Transfer the pressed zucchini to a bowl and add the grated carrot, spinach or kale, green onion, reserved lemon zest, cumin, chili, ground flax seeds, flour and the remaining ¼ tsp salt. Toss well to combine and let sit while you start warming the pan. The mixture will thicken slightly.
- Heat the oil in a large skillet over medium heat. Using your hands, form 8 balls with the zucchini mixture and flatten slightly to form patties. Once the oil is hot, add the patties to the pan. Press down with a spatula to flatten the fritters; you don’t want them too thick. Fry for a couple minutes until golden, then flip and cook the second side until golden. Transfer the fritters to a wire rack or a paper towel to drain. Sprinkle immediately with salt.
- Transfer the fritters to a serving platter. Sprinkle with chives and serve hot with the cashew aïoli.