Quick Vegan Zucchini Fritters with Spinach Avocado Dip
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
- Calories
- 337 kcal
- Protein
- 10.00 g
- Carbs
- 27.00 g
- Fat
- 25.00 g
- Sodium
- 39.00 mg
Ingredients
- 2large zucchinis (grated)
- —sea salt and black pepper (to taste)
- 1/2 tspcumin powder
- 1/4 cupcilantro (optional, chopped)
- 1/2lime
- 1chia egg (see instructions)
- 2garlic cloves (minced)
- 1/4 cupalmond flour
- 1/4 cupfresh spinach
- 1avocado
- 1 tablespoonchives (minced)
- 1 tablespoonBest Foods Carefully Crafted Vegan dressing
- —sea salt and black pepper (to taste)
Instructions
- 1
Grate the zucchinis and onion (either use a box grater or a food processor). Sprinkle with a teaspoon of sea salt and let it sit for 10-12 minutes to draw out the excess water. Using a cheese cloth or strainer, squeeze out as much water as you can.
- 2
Make a chia egg by combining 1 tablespoon of grounded chia seeds with 3 tablespoons of water. Stir and let it sit for 5 minutes. You can ground chia seeds by grinding them in a high speed blender for a minute.
- 3
In a bowl, combine the grated zucchini and onion, almond flour, chia egg, cumin, garlic cloves, cracked black pepper, and cilantro. Mix well (either using a spoon or your hand). Adjust any seasonings and form 8 patties with the mixture.
- 4
Heat up a medium-sized pan on medium heat. Pour the avocado oil onto the pan. Place the fritters onto the pan (you should be able to fit around 4 at a time). Let them cook for 5 minutes before flipping them over. Allow the fritters to cook through. They should be brown and crispy after around 10 minutes.
- 5
While the fritters are cooking, prepare the dip. Add spinach, avocado, Best Foods Vegan Dressing, juice from the lime, and sea salt to a food processor. Process for a couple minutes until smooth and creamy, scraping down the sides as needed. Spoon the creamy dip into a bowl.
- 6
Place a dollop of spinach avocado dip on a stack of fritters. Garnish with chives and enjoy!