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.
Could you use already frozen, shredded zucchini? I have about 20 cups left over from last year!
Hi Julie, I think you could used frozen and defrosted zucchini, just make sure the extra water is squeezed out well.
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.
Hello Anouk! I grated them by hand and squeezed out the extra liquid so they weren't soggy <3
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!
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!
These seriously look amazing. I need to make these SOON. <3 emmina P.S. wonderful photography as ever!!
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 🙂
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?
Oh my goodness, thanks you two! I adore your work 🙂
Nice score, Sophie! I hope you enjoy them <3
these look so delicious!! gorgeous photography! <3
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!!
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!
So lovely to hear, Jackie! And congrats on the zucchini! Nothing is as satisfying as growing your own veggies 🙂
Awe thanks a bunch, Sherrie!!! And yes, long live the dalh! 🙂
Yup. Still drooling over these. KILLING IT. <3
Totally! Well said, Katie! I think everything should have avo and dill on it 🙂
awe, shucks! Thanks a million, girl! <3
Thank you so much, Rebecca! I've been aioli-ing up everything these days!
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!
These are stunning! The Aioli looks superb!
Umm yeah I'd chose a bowl of dahl too 😉
These fritters are fantastic, I LOVE that they're naturally veegs + gf. Brillant Sophie!