Vegan Zucchini Fritters with Cashew Cream

Ingredients

• 2 medium zucchini (grated and excess moisture squeezed out)
• 1 cup chickpea flour (this gives the fritters a nice texture)
• 2 tablespoons nutritional yeast (for a cheesy flavor)
• 1 teaspoon garlic powder (adds depth of flavor)
• 1 teaspoon onion powder (for sweetness)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon pepper (freshly ground is best)
• 2 tablespoons olive oil (for frying)
• 1 cup raw cashews (soaked in water for at least 2 hours)
• 2 tablespoons lemon juice (for brightness)
• 1/4 cup water (adjust for desired creaminess)
• 1/4 cup fresh herbs (like dill or parsley) (chopped, optional but recommended)

Instructions

1. 1

   Start by grating the zucchini. I like to use a box grater for this. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as you can. This step is crucial to get crispy fritters.

2. 2

   In a large mixing bowl, combine the grated zucchini, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, pepper, and fresh herbs if you're using them. Mix everything together until it’s well combined.

3. 3

   Heat a tablespoon of olive oil in a skillet over medium heat. Once hot, scoop about 1/4 cup of the mixture into the pan, flattening it slightly to form a patty. You should be able to fit about 3-4 fritters in the pan at once.

4. 4

   Cook for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed for the second batch.

5. 5

   While the fritters are cooking, prepare the cashew coconut cream. Drain and rinse your soaked cashews, then blend them with lemon juice, water, and a pinch of salt until smooth and creamy. You might need to adjust the water depending on how thick you want it.

6. 6

   Serve the fritters warm, drizzled with cashew coconut cream. Enjoy them with a side salad or simply on their own!