Zucchini Fritters with Dill Sour Cream

Zucchini Fritters with Dill Sour Cream

Ingredients:

Zucchini Fritters:

• 3 cups shredded zucchini (about 2 large zucchinis)
• 1 cup shredded carrot (about 1 medium carrot)
• 1/2 cup spring onion, finely chopped
• 1 cup chickpea flour
• 2 tablespoons ground flaxseeds + 6 tablespoons water
• 2 tablespoons fresh dill, finely chopped
• Salt & pepper, to taste
• 1 tablespoon olive oil (for frying if pan-fried or brushing if oven-baked)

Dill Sour Cream:

• 1/3 cup raw cashews
• 100g silken tofu
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 garlic clove
• Salt & pepper, to taste
• 2 tablespoons fresh dill, finely chopped

Toppings:

• Lemon zest
• Spring onion
• Fresh dill, finely chopped

Instructions:

1. Grate the zucchini and carrots as instructed. Place a sieve over a bowl and lay a cheesecloth or kitchen towel inside. Transfer the grated veggies into the cloth, add a pinch of salt, and let rest for 10 minutes. Then gather the ends of the cloth and squeeze out about 1/2 of the water inside the veggies.
2. Remove the water and place the veggies into the bowl. Add the remaining ingredients and combine with a spatula until the mixture holds well together when squeezed inside your palm. If you squeezed out too much water, add 1 tablespoon of water at a time until the mixture holds together. Transfer to the fridge for 10 minutes.
3. In the meantime, make the dill sour cream by simply adding all ingredients (except the dill) to a blender and blending on high speed until smooth. Add in the dill and set aside.
4. Take the fritter mixture out of the fridge and use your hands to form 10-12 fritters. Either pan-fry them in a bit of oil for 3 minutes on each side or bake them at 175°C/350°C for 10 minutes.
5. Serve with the sour cream and add lemon zest, spring onion, and more dill on top! Enjoy!