Zucchini Fritters With Avocado Dip



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.