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    You are here: Home / Snacks / Zucchini Dill Fritters with Cashew Aioli

    Zucchini Dill Fritters with Cashew Aioli

    Published: Jul 24, 2015 · Modified: Jan 3, 2021 by Sophie · 21 Comments

      
     I'm terrible at making myself lunch. I always have been. What can I say, consistency is key, right? In part, this failing is due to working in and around kitchens for all of my adult life, which has left me spoiled with free amazing lunches. And really, if you have the option to pack your lunch at 5 am or eat a bowl of free organic dahl, wouldn't you pick that latter?  Breakfast, on the other hand, is something I got down. I often plan it out in my head the night before, so the next morning when I wake, what I'm going to have and how its going to look comes as a bit of a no-brainer .

    Dinner is also something that often comes together organically through steaming  or sautéing all the veggies in the fridge with a tasty sauce and maybe a grain - bing, bang, done! But lunch, lunch is tricky. If I eat too much, I feel tired and sluggish and any hope of getting projects done is tossed out the window. Not enough, and well that's just asking for some hangry trouble. So, this leads me the sad place where I eat lazy things like nut butter on stale wassa and handfuls of dried fruit from the pantry.

    With my life almost resembling a routine these days, I've been making a conscious effort to be more on top of eating balanced lunches that involve the right amount of food and labour (and no oven, phew!) And I think we got this!

    Anyone who has every grown a zucchini plant will be familiar with zucchini fritters, or pancakes, or whatever you happen to call them. For the most part these contain eggs, which make them like little tiny frittatas, but I opted for the vegan version with flour, which turns them more into a veggie latka. And I like it! Served along with some freshly diced avocado, and cashew aioli it's pretty much the best little lunch. And if you're feeling extravagant, a side salad would just put it over the edge.

    Zuchinni-Pancake-1
    zuchinni-pancakes_

    Zucchini Dill Fritters with Cashew Aioli

    Recipe: (Serves 2) Print Recipe Here 

    2 Small Zucchinis, about 2 Cups
    1 Carrot, Grated 
    1 Green Onion, Sliced
    ½ Cup Rolled Oats (or quinoa, or even buckwheat), ground in a Vitamix to make flour
    2 Tbsp. Black Sesame Seeds
    1 Rounded Tbsp. Chopped Dill
    ¼ tsp. Sea Salt
    ⅛ tsp. Ground Cumin
    ⅛ tsp. Ground Pepper 

    Avocado and Cashew Aioli to Serve (Recipe Below)

    1. Begin by grating the zucchinis. Sprinkle them with a little salt and let them drain in a colander for about 20 minutes. 

    2. In a bowl combine the carrot, onion, dill, sesame seeds, oat flour, and spices. 
    3. Squeeze the zucchini to remove extra water and add to the mix. Combine thoroughly.
    4. Heat a pan to medium heat and add a splash of coconut or avocado oil. Take about 2 Tbsp. of mix and flatten in your palms making a thin pancake shape. Cook them for about 1-2 minutes per side, or until crisp and golden, adding more oil as needed.

     

    Cashew Aioli

    ½ Cup Cashews
    ¼ Cup Water 
    ¼ Cup of Lemon Juice
    ½ tsp. Apple Cider Vinegar
    the Zest of one Lemon
    ⅛ teaspoon Sea Salt

    1. Soak the cashews overnight in fresh water. The next day, drain them and combine alongside the other ingredients (alternatively, you can use ½ cup prepared cashew cream). Puree until smooth. You may need to adjust for more water and seasoning. Keeps in the refrigerator for about 5 days. 

     

    zuchinni-pancake-4basil
    xox Sophie

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      Recipe Rating




    1. Anouk says

      August 22, 2016 at 11:36 am

      How do you grate the zucchini's? By hand or in a food processor? I wonder what will make them watery in order to bind.

      Reply
      • sophamac@gmail.com says

        September 06, 2016 at 6:51 pm

        Hello Anouk! I grated them by hand and squeezed out the extra liquid so they weren't soggy <3

        Reply
    2. Katie @ Whole Nourishment says

      August 28, 2015 at 10:17 am

      Made these and enjoyed them as is and to fill out meals all week long. Used buckwheat flour to bind which was perfect. These are divine, thanks Sophie!

      Reply
    3. Anonymous says

      August 18, 2015 at 5:42 pm

      I made these for dinner last night and they are absolutely fantastic! I will be making them again. I did use summer squash as we have a glut of it right now. Seriously amazing!

      Reply
    4. Bitte gib mir nur ein Wort says

      August 18, 2015 at 1:09 am

      These seriously look amazing. I need to make these SOON. <3 emmina P.S. wonderful photography as ever!!

      Reply
    5. Sophie - Wholehearted Eats says

      August 17, 2015 at 9:42 pm

      Hello! I'm not sure how they'd freeze. Courgette-chinis are pretty watery, so they might get a little stodgy. I'd make up a batch and freeze one just to taste 🙂

      Reply
    6. withaglowingheart says

      August 16, 2015 at 9:08 pm

      Hi Sophie, I have an abundance of courgettes, sorry zucchini at the moment. I am really looking forward to trying these. Have you tried freezing them? Perhaps before cooking?

      Reply
    7. Sophie - Wholehearted Eats says

      August 13, 2015 at 12:29 am

      Oh my goodness, thanks you two! I adore your work 🙂

      Reply
    8. Sophie - Wholehearted Eats says

      August 13, 2015 at 12:28 am

      Nice score, Sophie! I hope you enjoy them <3

      Reply
    9. _our food stories_ says

      August 09, 2015 at 11:40 am

      these look so delicious!! gorgeous photography! <3

      Reply
    10. Sophie | The Green Life says

      August 02, 2015 at 2:48 am

      Ooh these look so amazing! I bought a huge zucchini at the Farmer's Market this morning. I think I just found what I'll do with it. 🙂 And this aioli looks so delicious too!!

      Reply
    11. Sophie - Wholehearted Eats says

      July 29, 2015 at 2:44 am

      So lovely to hear, Jackie! And congrats on the zucchini! Nothing is as satisfying as growing your own veggies 🙂

      Reply
    12. jackie@ supermancooks says

      July 28, 2015 at 11:52 pm

      These look absolutely delicious and totally inspire me to use that zucchini that is finally growing in our garden! Love the cashew aioli idea too!

      Reply
    13. Sophie - Wholehearted Eats says

      July 26, 2015 at 4:07 pm

      Totally! Well said, Katie! I think everything should have avo and dill on it 🙂

      Reply
    14. Sophie - Wholehearted Eats says

      July 26, 2015 at 4:06 pm

      awe, shucks! Thanks a million, girl! <3

      Reply
    15. Sophie - Wholehearted Eats says

      July 26, 2015 at 4:05 pm

      Thank you so much, Rebecca! I've been aioli-ing up everything these days!

      Reply
    16. Sophie - Wholehearted Eats says

      July 26, 2015 at 4:03 pm

      Awe thanks a bunch, Sherrie!!! And yes, long live the dalh! 🙂

      Reply
    17. Katie @ Whole Nourishment says

      July 26, 2015 at 12:59 pm

      These are beautiful fritters.Between the dill, avocado, and cashew aioli topping, these look like the ultimate lunch that is filling but won't weigh you down. I'm sold!

      Reply
    18. Jessie Snyder | Faring Well says

      July 26, 2015 at 12:46 pm

      Yup. Still drooling over these. KILLING IT. <3

      Reply
    19. Rebecca Pytell says

      July 24, 2015 at 10:53 pm

      These are stunning! The Aioli looks superb!

      Reply
    20. Sherrie says

      July 24, 2015 at 5:58 pm

      Umm yeah I'd chose a bowl of dahl too 😉

      These fritters are fantastic, I LOVE that they're naturally veegs + gf. Brillant Sophie!

      Reply

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