Zucchini Fritters with Avocado Dip are not only incredibly delicious but also super healthy and easy to make. Once you try them you will fall in love.
It is truly amazing how sometimes our plans do not go our way, yet everything works out even better in the end. Yes, you are guessing right, I am talking about these delicious Zucchini Fritters! My original plan was to make ZUCCHINI BOATS, which I was planning for a while.
I already made them a while ago, but I took only photos and wanted a video as well. Unfortunately, the zucchinis our local supermarket is selling right now are thin, therefore I had to come up with an alternative. I had already cooked quinoa ready, so the idea that came to me was Zucchini Fritters recipe.
Nevertheless, I again changed my mind, shortly before I begin shooting the video and I didn’t even use that quinoa! In this spur of the moment, I was about to take a huge risk, but my intuition was telling me to go for it so I did! And when I tasted the first patty, I was in love with what came out of the oven!
This doesn’t mean I am not going to make the ZUCCHINI BOATS again, however, I have to wait a little bit longer for the right size zucchini. And by the way, you can use this recipe for other veggie fritters, especially if you have a juicer. Using the veggie leftovers after you make your juice, for example, carrots and celery can work out quite well.
Let me know what you think about this recipe and I hope you will try it. By the way, the video is included in the recipe, so please have a look. Thank you so much for visiting and I wish you a wonderful week.
ZUCCHINI FRITTERS
Equipment
- Blender
- vegetable grater or food processor
- cotton cloth
- baking sheet
- parchment paper,
Ingredients
- 1/3 cup of chia ground
- 1 cup of water
- 2 zucchinis medium size
- 1 1 /2 cup almond flour
- 4 cloves of garlic minced
- 1 tbsp nutritional yeast
- 2 scallions diced
- Himalayan pink salt to taste
- Black pepper to taste
- 2 tbsp grape seed oil
- 1/2 cup almond milk or plant-based milk of your choice
- AVOCADO DIP
- 1 avocado
- ¼ cup of pine nuts
- Juice from 1 lemon
- ½ cup baby arugula
- ¼ cup fresh basil leaves
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- Himalayan pink salt to taste
- Blend all ingredients in a food processor until smooth.
Instructions
- Blend chia with water and set aside.
- Shred two zucchinis and let it sit for 15min.
- Squeeze out the liquid by using cotton cloth.
- In a large bowl mix zucchini with almond flour, chia blend and rest of the ingredients.
- Preheat the oven to 400F, 200C.
- Line your baking pan with parchment paper.
- Combine two mini-ice cream scoops or 2tbsp per patty and place as many you can fit on the baking sheet.
- Bake for 30 minutes, then brush with oil and bake for 10 min longer.
- Serve with AVOCADO DIP.
