Zucchini Fritters w/Avocado Dill Sauce
A twist add squares of Feta Cheese (ohh goodness)
1 large Zucchini
2 cloves Garlic – peeled, minced
¼ c Basil, fresh if possible
¼ c Oregano (or/both I sub fresh baby spinach (YUM) – cut up into bit sized pieces)
2 TBSP Extra Virgin Olive Oil (at least)
½ tsp. Onion Powder
1 TBSP Lemon peel/zest
2 Med Eggs Fresh are best
¼ c Flour ( I use Whole Wheat or Multi)
1 tsp Salt
Avocado Sauce w/Dill
1 Ripe Avocado
½ tsp Onion powder
½ TB EVOO
½ c Dill (fresh, finely cut
1 Pinch Salt
Using the large holes of a box grater, grate zucchini. Please zucchini in a colander set in the sink and toss with 1/w tsp salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. I make these so often I use cheesecloth and then just rinse each time.
Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder salt and pepper. Mix well to combine. Slowly add flour, stirring so nu lumps form.
Heat 2 TBSP of EVOO in large saute pan over medium high heat until the oils almost sizzles. It bubbles – and you CAN DO THIS BUT IT’S GOTTA BE EVOO FOR REAL!!.
Cook fritters until golden, 2 – 3 minutes . . lower heat (med.) Turn fritters and continue cooking until golden and crispy.
Sauce – put ingredients in bowl and mix! No brainer . . .