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.
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 tablespoon Black Sesame Seeds
1 Rounded tablespoon Chopped Dill
¼ teaspoon Sea Salt
⅛ teaspoon Ground Cumin
⅛ teaspoon 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 tablespoon 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 teaspoon 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.
Sherrie says
Umm yeah I'd chose a bowl of dahl too 😉
These fritters are fantastic, I LOVE that they're naturally veegs + gf. Brillant Sophie!
Rebecca Pytell says
These are stunning! The Aioli looks superb!
Jessie Snyder | Faring Well says
Yup. Still drooling over these. KILLING IT. <3
Katie @ Whole Nourishment says
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!
Sophie - Wholehearted Eats says
Awe thanks a bunch, Sherrie!!! And yes, long live the dalh! 🙂
Sophie - Wholehearted Eats says
Thank you so much, Rebecca! I've been aioli-ing up everything these days!
Sophie - Wholehearted Eats says
awe, shucks! Thanks a million, girl! <3
Sophie - Wholehearted Eats says
Totally! Well said, Katie! I think everything should have avo and dill on it 🙂
jackie@ supermancooks says
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!
Sophie - Wholehearted Eats says
So lovely to hear, Jackie! And congrats on the zucchini! Nothing is as satisfying as growing your own veggies 🙂
Sophie | The Green Life says
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!!
_our food stories_ says
these look so delicious!! gorgeous photography! <3
Sophie - Wholehearted Eats says
Nice score, Sophie! I hope you enjoy them <3
Sophie - Wholehearted Eats says
Oh my goodness, thanks you two! I adore your work 🙂
withaglowingheart says
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?
Sophie - Wholehearted Eats says
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 🙂
Bitte gib mir nur ein Wort says
These seriously look amazing. I need to make these SOON. <3 emmina P.S. wonderful photography as ever!!
Anonymous says
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!
Katie @ Whole Nourishment says
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!
Anouk says
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.
sophamac@gmail.com says
Hello Anouk! I grated them by hand and squeezed out the extra liquid so they weren't soggy <3