It’s that time of year when you can never have enough zucchini recipes! Whether you are growing it in your garden, are part of a CSA, or visit your weekly farmers market, zucchini seems to be everywhere right now. I love incorporating zucchini into breads and muffins (who doesn’t?!) but I’ve been trying to find more ways to use it in savory dishes.
Fritters have been one of our go-to’s this summer! You can grate up almost any veggie combination, mix it with egg, flour and some spices, and you are ready to fry them up. Fritters totally transform vegetables, so if there is a veggie you aren’t crazy for, try incorporating it into a fritter and see what you think! Zucchini works well as long as you take the steps to remove the excess water. I also like using leeks, carrots and beets.
Fritters are delicious if you serve them with some kind of dipping sauce. I usually go with a quick yogurt-based sauce, but I’ve started experimenting with some dairy-free options because our daughter has a dairy allergy. That is where the garlic and herb cashew cream comes in! I couldn’t believe how easy it was to make and it’s super creamy! Use whatever fresh herbs you enjoy most, I just happened to have some chives, basil and parsley available.
These zucchini fritters can be served over a green salad for a light lunch or dinner, top them with a fried egg for brunch, or serve them as an appetizer.
Looking for more zucchini recipes? Check these out:
- 2 small zucchini
- 1 teaspoon salt, divided
- ¼ cup whole wheat flour
- 1 teaspoon baking powder
- Pinch of black pepper
- 1 egg, lightly beaten
- 2 green onions, thinly sliced
- 2 Tablespoons olive oil
- For Herbed Cashew Cream:
- 1 ¼ cups raw unsalted cashews
- ¾ cup vegetable broth
- ½ teaspoon salt
- 2 cloves garlic, peeled
- 2-3 Tablespoons of fresh herbs (I used basil, flat leaf parsley and chives)
- Start by making the cashew cream. Place the cashews in a bowl and cover them with water. Let then soak for 1 hour and then drain them. Add the soaked cashews, vegetable broth, salt, garlic and herbs to a blender and blend for a minute. Stop and scrape the sides, and blend until it comes to a nice creamy consistency. Add more broth if needed. Taste and add additional salt if desired.
- Now make the fritter batter. Grate the zucchini (I use a box grater) and place in a medium bowl with ½ teaspoon of salt and set aside. In another medium bowl, whisk the flour, baking powder, ½ teaspoon salt and pinch of black pepper. Add the egg and green onions and mix well.
- Transfer the zucchini to a colander and squeeze out the liquid. Wrap the zucchini in paper towel and squeeze out any remaining liquid. Stir the zucchini into the batter.
- Now it’s time to fry! Add a tablespoon of olive oil to a large skillet over medium heat. Form small patties with the zucchini batter and carefully drop into the skillet. Cook the zucchini fritters until they are golden brown, about 3 minutes per side.
- Place cooked fritters on a paper towel lined plate to help absorb any extra oil.
- Serve with garlic and herb cashew cream for dipping.
- If you want to keep these warm while cooking/prepping the rest of the meal, you can place them on a baking sheet in a 250 degree oven. I try to avoid turning our oven on this time of year though, so I usually skip this step. The fritters are delicious at room temp!
- The garlic and herb cashew cream can be stored in an airtight container in the refrigerator for about a week.