Crispy zucchini fritters with dill, avocado and yogurt dip.
Carb-laden ingredients such as rice and pasta are being fast replaced by the go-to alternative, Zucchini.
We’ve put together an easy to follow, organic, low calorie recipe for some tasty zucchini fritters. Why not let the kids try, it’s a great way to disguise zucchini!
If you are worried about the nutritional value of some common meals that often involve lots of carbohydrate in starch form such as bread and pasta, then this recipe is definitely for you!
Super easy to make and delicious for all the family, give it a try and let us know what you think….
Zucchini Fritter Ingredients:
- 1 large organic zucchini or 2 small
- 1 clove of organic garlic peeled and minced
- ¼ Cup fresh basil; we grown our own, but you can find it at any grocery store
- ¼ cup fresh oregano.
- 1 tablespoon lemon zest
- 2 organic eggs or ‘Flax Egg’
- ¼ cup gluten free organic flour
- ¼ teaspoon Onion powder or to taste
- 1 teaspoon salt or to taste
- ¼ teaspoon of pepper or to taste
- 1 Avocado
- ¼ Shallot chopped fine
- ¼ Chill chopped fine
- ½ cup finely chopped dill
- 3 tablespoons of natural, organic yogurt
With a box grater, grate the zucchini.
Put grated zucchini in a colander and toss in the sink with 1/2 tsp of salt.
Let it stand for 10 minutes, and then wring out the zucchini dry in a clean kitchen towel to get rid of the excess moisture. Place zucchini into a mixing bowl and gently mix in egg, basil, garlic, lemon zest, oregano, onion powder, salt and pepper.
Mix well to combine. Slowly add the flour, stirring until smooth and it does’nt get lumpy .
Heat up 2 tablespoons of organic, fairtrade coconut oil or olive oil in a large frying pan over medium-high heat until the oil starts to sizzle.
Drop a small amount of the zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into 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 remaining zucchini mixture, adding more oil to pan if necessary.
If you want to mix up the ingredients, or simply add more vegetables, try adding 1/2 cup of chopped kale or spinach.
To make the dip, simply mash the avocado and add the finely chopped chilli and shallot. Add the yogurt and season with a little salt, pepper and lemon juice.
And that’s all there is to it folks, Crispy Zucchini Fritters with Dill, Avocado and Yogurt Dip.