Zucchini Fritters with Dill Sour Cream

Zucchini Fritters with Dill Sour Cream are a delightful and nutritious way to enjoy the abundance of summer zucchinis. These crispy fritters are packed with shredded zucchini, carrots, and fresh herbs, then paired with a creamy and tangy dill sour cream for a burst of flavor in every bite.

Why Make Zucchini Fritters with Dill Sour Cream

Zucchini Fritters with Dill Sour Cream offer a delicious and creative way to incorporate more vegetables into your diet. They are perfect for a light lunch, snack, or appetizer, and they are sure to please both vegetarians and omnivores alike. Plus, they are gluten-free and packed with plant-based protein from chickpea flour and cashews.

How to Make Zucchini Fritters with Dill Sour Cream

1. Prepare the Vegetables: Grate the zucchini and carrot, then place them in a sieve lined with cheesecloth or a kitchen towel. Sprinkle with salt and let rest for 10 minutes to draw out excess moisture. Squeeze out the water from the vegetables.
2. Mix the Fritter Batter: In a large bowl, combine the grated vegetables with spring onion, chickpea flour, flaxseed mixture, fresh dill, salt, and pepper. Mix until well combined and the mixture holds together. If needed, add a tablespoon of water at a time to adjust the consistency. Chill the mixture in the fridge for 10 minutes.
3. Make the Dill Sour Cream: In a blender, combine raw cashews, silken tofu, lemon juice, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy. Stir in chopped dill and set aside.
4. Form and Cook the Fritters: Take the fritter mixture out of the fridge and shape it into 10-12 fritters using your hands. You can either pan-fry them in olive oil for 3 minutes on each side until golden brown or bake them in the oven at 175°C/350°F for 10 minutes.
5. Serve: Serve the zucchini fritters hot with a dollop of dill sour cream on top. Garnish with lemon zest, sliced spring onion, and additional fresh dill for extra flavor and visual appeal.
6. Enjoy! These zucchini fritters are best enjoyed immediately while still warm and crispy. Dip them generously in the creamy dill sour cream for a burst of flavor with every bite.

Serving Suggestions

Zucchini Fritters with Dill Sour Cream make a delicious appetizer, snack, or light meal. Serve them alongside a fresh green salad for a complete and satisfying lunch or dinner. They are also perfect for sharing at picnics, potlucks, or summer gatherings.

Storage Info

Store any leftover zucchini fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven or toaster oven until warmed through and crispy. The dill sour cream can also be stored in the refrigerator for up to 5 days.

Some Techniques or Tips

• Be sure to squeeze out as much water as possible from the grated zucchini and carrots to prevent the fritters from becoming soggy.
• If you prefer a stronger dill flavor, you can add more fresh dill to both the fritter mixture and the sour cream.
• For a lighter version, you can skip frying the fritters and bake them in the oven instead. Simply brush them with olive oil before baking for a crispy exterior.

FAQs about Zucchini Fritters with Dill Sour Cream

1. Can I use regular flour instead of chickpea flour? Yes, you can substitute chickpea flour with all-purpose flour or any other gluten-free flour of your choice. However, keep in mind that chickpea flour adds a unique flavor and texture to the fritters.
2. Can I make the fritter mixture ahead of time? Yes, you can prepare the fritter mixture in advance and store it in the refrigerator for up to 24 hours before cooking. Just be sure to mix it well before shaping and cooking the fritters.
3. Can I freeze leftover fritters? Yes, you can freeze cooked fritters for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. To reheat, simply bake them in the oven until heated through and crispy.

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