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
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
Prepare the flax egg by mixing 2 tablespoons ground flaxseeds with 6 tablespoons water and let it sit for 5-10 minutes to thicken.
In a bowl, combine the shredded zucchini, shredded carrot, chopped spring onion, chickpea flour, flax egg mixture, chopped dill, salt, and pepper; mix until well combined.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Scoop the mixture into patties and fry in the skillet until golden brown on both sides, about 3-4 minutes per side.
For the dill sour cream, blend the raw cashews, silken tofu, lemon juice, nutritional yeast, garlic clove, salt, pepper, and chopped dill in a blender until smooth and creamy.
Serve the fritters with the dill sour cream, and garnish with lemon zest, spring onion, and fresh dill.
