Zucchini Fritters with Garlic-Dill Sauce (GF, V)

My new favourite fritters. They're super simple to make, and I've replaced egg with chickpea flour so they're also vegan friendly!


Herby, savoury, fresh...what more could you want?!


I've been enjoying them as nourishing snacks, or on wraps...yum!



Zucchini Fritters with Garlic-Dill sauce

Makes: 9-11 fritters


Ingredients

Fritters

  • 3 medium zucchinis, grated

  • ¾-1 cup chickpea/besan flour

  • 1 cup chopped spinach

  • 2tbsp olive oil

  • 1tsp garlic powder

  • ½ tsp cumin

  • 1tbsp lemon juice

  • 1tsp Dijon mustard

  • ½ tsp salt

  • Black pepper, to preference

Dipping Sauce

  • 1/4C tahini

  • 1 tsp garlic powder

  • 2 tbsp lemon juice

  • 1 tsp dried dill

  • 1/2 tsp onion powder

Method

  1. Grate zucchini into large mixing bowl.

  2. Add remaining fritter ingredients to bowl. Combine until uniform mixture. Note: the chickpea flour will absorb moisture from the zucchini and help to bind the patties. Allow to sit for 10-15 minutes.

  3. While the batter is sitting, start to prepare your dressing. Add tahini, spices, and lemon juice to small bowl. The tahini will begin to curdle and look a little odd, don't fret. Gradually add in small amounts of water and mix the dressing, until pouring consistency. Start with 2 tbsp and go from there. It looks daunting at first, but I promise, stick with it- it'll look like a dressing soon enough! Set aside.

  4. Lightly spray medium sized pan with olive oil and heat over a medium-high heat. Using wet hands or an ice cream scoop to portion the batter, add to pan and flatten with spatula.

  5. Cook for around 3-5 minutes, or until golden and crisp before flipping and cooking for another 3-5 minutes. Repeat for all fritters, serve with dipping sauce and enjoy!

Nutrition Information (per fritter, without sauce)

55 Cal | 2.4g Protein | 2.4g Total fat | 0.3g Saturated Fat | 5.1g Carbohydrates

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