These Vegan 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 tbsp ground flaxseeds + 6 tbsp water
- 2 tbsp fresh dill, finely chopped
- salt & pepper, to taste
- 1 tbsp olive oil (for frying if pan-fried or brushing if oven-baked)
- dill sour cream:
- 1/3 cup raw cashews
- 100g silken tofu
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 garlic clove
- salt & pepper, to taste
- 2 tbsp fresh dill, finely chopped
- toppings:
- lemon zest
- spring onion
- fresh dill, finely chopped
Preparation
Grate the zucchini and carrots as instructed
Place a sieve over a bowl and lay a cheese cloth 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
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 tbsp of water at a time until the mixture holds together
Then transfer to the fridge for 10 minutes
In the meantime, make the dill sour cream by simply adding all ingredients (except the dill) to a blender and blending it on high speed until smooth
Add in the dill and set aside
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
Serve with the sour cream and add lemon zest, spring onion and more dill on top!
