ZUCHINNI FRITTERS + CASHEW AIOLI

These crispy zucchini fritters are the perfect way to use up that end-of-summer garden bounty. Paired with a creamy, garlicky cashew aïoli made with our Cashew Butter Sea Salt, they’re an easy and satisfying dish for lunch, brunch, or a light dinner.

INGREDIENTS

Makes 8 fritters 

Zucchini 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

Cashew aioli
- 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

INSTRUCTIONS

1. Trim the ends and slice the zucchini into thin matchsticks or julienne strips. Place in a fine mesh sieve set over a bowl. Sprinkle with 2 teaspoons of salt and toss well. Let sit for 30–40 minutes to draw out excess moisture.
2. While the zucchini is draining, zest the lemon and set the zest aside. In a small bowl, whisk together the cashew butter, lemon juice, olive oil, garlic, mustard, and water. Season with salt and pepper. For a creamier texture, blend it with an immersion blender.
3. Once the zucchini has softened and released most of its liquid, transfer it to a clean kitchen towel. Wrap it up and squeeze out as much water as possible. The drier the zucchini, the crispier the fritters!
4. In a large bowl, combine the drained zucchini with the grated carrot, chopped greens, green onion, reserved lemon zest, cumin, chili powder, ground flax, flour, and the remaining ¼ tsp salt. Mix well. Let the mixture rest while you heat the pan — it will thicken slightly.
5. Heat the oil in a large skillet over medium heat. Form 8 small balls from the mixture and gently flatten into patties. Once the oil is hot, place the fritters in the pan and press down slightly with a spatula. Cook for 2–3 minutes per side, or until golden and crisp. Transfer to a wire rack or paper towels and sprinkle with a pinch of salt while still hot.
6.  Arrange the fritters on a serving plate, sprinkle with fresh chives, and serve warm with the cashew aïoli on the side.