Ingredients

For Fritter

• 1/4 cup of fresh basil
• 1/2 cup of fresh dill
• 1 garlic clove
• 1 tbsp lemon zest
• 1/4 tsp onion powder
• 1/4 cup of fresh oregano
• large zucchini
• 1/4 cup gluten-free flour
• Pepper and salt to taste
• 2 organic eggs or flax eggs
• 2 tbsp coconut oil or olive oil

For Dip

• 1/2 cup finely chopped fresh dill
• 1 ripe avocado
• 1/2 tsp onion powder
• 1/2 tsp of vegenaise
• Salt to taste

Instructions – Fritter

• Grate zucchini with a large grater box. Put grated zucchini in a colander and toss with 1/2 tsp of salt. Let stand in sick for 10 minutes then wring dry with a clean towel.
• In a large bowl, gently mix zucchini, egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. After combined well, slowly add flour while stirring to keep from getting lumpy.
• Heat coconut oil or olive oil in a big pan over medium- high heat. Oil is ready when you add a small amount of zucchini mixture and it begins to sizzle.
• Scoop 2 tbsp of zucchini mixture into pan evenly spaced apart.
• Cook fritters on one side until golden brown (about 2 or 3 minutes). Flip them and cook until golden brown on the other side.
• Transfer finished fritters to a plate and continue the process. You may need to add more oil to the pan as you cook more.

Instructions – Dip

• Cut avocado in half and remove the seed.
• Scoop avocado into a small bowl and add dill, onion powder, vegenaise, and salt.
• Mash until smooth.