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Zucchini Fritters with Cashew Sour Cream

These fritters are the perfect weekend meal. You can serve them with sweet potato wedges or a huge, bountiful salad. Feel free to add any spices you enjoy. Thank you to Kim for sharing this recipe!

Dinner
Snacks & Sides
Easy
Time 20 mins (plus 30 mins for the Zucchini)
Skill Level Easy

Ingredients List

 

Serves 3
  • 2 cups zucchini (courgette) , grated
  • 2 tbsp himalayan salt / sea salt (for the zucchini)
  • ½ onion , finely chopped
  • ½ cup coriander , chopped up
  • ½ cup flour
  • 4 tbsp ground flaxseed , mixed with 4 tbsp water (flax egg)
  • 1 tsp maple syrup
  • 1 cup cashew nuts
  • ½ cup water
  • lemon juice a squeeze of
Metric - US Imperial

Instructions

  1. Put the grated zucchini in a dish, cover with salt and let it rest for 30 minutes. Then rinse off all the salt and water.
  2. In the meantime, make the cashew sour cream. Blend the cashews with the water, lemon juice and add salt to taste. Keep watering it down until it reaches your desired creamy consistency.
  3. Mix the rest of the ingredients with the zucchini in a large bowl and form fritter shapes (a little like burger shapes).
  4. In a non-stick pan, fry the fritters for about 4 minutes on each side on medium heat.
  5. Serve with the cashew cream, fresh chives and a delicious salad on the side.