Do you like your fritters crispy on the outside and moist (but not soggy) on the inside? Do you like dill? You will LOVE these fritters!
Ingredients
1 large
Zucchini
1/2 tsp
Salt
2 medium
Egg
1 clove(s)
Garlic
(peeled and minced)
1 tbsp
Lemon peel (zest)
1/4 cup
Basil, fresh
1/4 cup
Oregano, fresh
1/2 tsp
Onion powder
1/4 cup
Coconut flour
(or alternate flour of choice)
1/2 tsp
Salt
1/4 tsp
Black pepper
2 tbsp
Coconut oil
1 avocado(s)
Avocado
(ripe; for the dip)
1/2 tbsp
Mayonnaise, vegan
(for the dip)
1/2 tsp
Onion powder
(for the dip)
1/2 cup
Dill, fresh
(finely chopped; for the dip)
1 pinch
Salt
(to taste; for the dip)
Instructions
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with salt. Let stand for 10 minutes.
While waiting for the zucchini, prepare the dip. In a small bowl, whisk together the avocado, mayonnaise, onion powder, fresh dill, and salt until well combined. Cover and place in refrigerator until ready to serve.
Once the zucchini has sat for 10 minutes, wring it dry in a clean kitchen towel, or cheesecloth, to remove moisture.
Place the zucchini in a large bowl and gently mix in the egg, garlic, lemon zest, basil, oregano, onion powder, salt, and pepper. Mix well to combine. Slowly add the coconut flour, stirring so no lumps form.
Heat coconut oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons of the zucchini mixture into the pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook the remaining zucchini mixture, adding more oil to the pan if necessary.
