Yes, I made my way back to the kitchen.
It is only Tuesday, but this week has brought beautiful weather & a sun burn, but I wouldn’t have it any other way. Summer is almost here & I can feel my happiness start to soar.
After a nice little stroll in the dog park this afternoon, I came home to three zucchinis and a couple stray veggies staring at me from a lone shelf in the refrigerator. I played around with a new recipe, but not sure I love it. I think it needs a little work & definitely a mix of new flavor; however, for now, here is an interesting fritter recipe for you to try!
Zucchini Fritters w/ Avocado Crema
Gather the following ingredients:
For Fritters:
- 1 pound zucchini, ends cut, grated into small piece
- 2 large eggs
- 3/4 c wheat flour
- 1 tsp sea salt
- 1 clove of garlic, minced
For Avocado Crema:
- 2 avocados, pitted and cubed
- 1/2 c almond milk
- 2 tbsp lemon juice
- 1 tbsp sea salt
Additional Toppings:
- Quartered cherry tomatoes
- Thinly sliced green onions
Method:
1. Mix together all the ingredients for the fritters in a medium mixing bowl.
2. Preheat a cast iron pan over medium heat.
3. While pan heats, make the avocado crema by blending the avocado, almond milk, lemon juice, and sea salt in a food processor until creamy. Transfer into a separate bowl and set aside.
4. Prepare additional toppings into separate serving bowls & set aside.
5. Pour a little olive oil into the cast iron pan, enough to coat the bottom.
6. Place a spoonful of fritter mix into the pan – about 4″ – in diameter. Cook about 3 minutes or until the fritters begin to set up and the bottom golden.
7. Continue the cooking process, adding oil when necessary, until all the batter is gone.
8. Serve immediately with additional toppings and a dollop of avocado crema on top!
ENJOY!
