Pesto Zucchini Fritters
Ingredients
- 1 tbsp ground flax meal
- 2 medium zucchini, grated
- 3 scallions, thinly sliced, divided between green and white parts
- 1 garlic clove, minced
- 1/4 cup basil, minced
- 1 tbsp nutritional yeast
- 1 tsp baking powder
- 1/4 cup chickpea flour
- salt and black pepper
Preparation
Put the grated zucchini in a clean dish towel and sprinkle liberally with salt
Toss well and let sit for at least 10 minutes and up to 30
After sitting, wring out the dish towel over the sink to remove as much water as possible
Put zucchini in a large mixing bowl
Make a flax egg by combining the flax meal with 2
Tablespoons water in a small bowl
Let sit for at least 5 minutes, and up to 20, until it thickens
Add flax egg, scallion whites, minced garlic, basil, nutritional yeast, baking powder and chickpea flour to the bowl with the zucchini
Mix batter thoroughly
Heat a drizzle of olive oil in a large nonstick skillet over medium heat
When the oil is hot, add a few cakes of zucchini batter mixture
Cook until crisp and brown, about 2-3 minutes per side
Transfer to a paper-towel lined plate and sprinkle with salt and pepper
Continue cooking fritters in batches, adding more oil as necessary
Top with scallion greens and serve with lemon cashew cream sauce for dipping
