Zucchini Fritters with Herbed “Sour Cream”
Updated Feb 15, 2021, Published Jul 01, 2016
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These savory pancakes are a great alternative main dish. Made with chickpea flour, they’re chock-full of protein. The cashew-based “sour cream” adds a further boost of this essential macronutrient to the meal.
Zucchini Fritters with Herbed “Sour Cream”
Zucchini Fritters with Herbed “Sour Cream”
Ingredients
For the “sour cream”:
- 1¼ cups raw cashews
- 1 tablespoon fresh lemon juice
- 2 teaspoons raw apple cider vinegar
- ½ teaspoon Dijon mustard
- 5 drops plain liquid stevia
- ¼ teaspoon kosher or fine sea salt, or more to taste
- ¾ cup filtered water
- 2 tablespoons finely minced fresh herbs of choice, I like a mix of cilantro and dill, plus more for garnish
For the fritters:
- 1 large zucchini, 5-6 ounces, grated
- ½ teaspoon kosher or fine sea salt
- ½ cup chickpea flour
- ½ teaspoon dried tarragon
- 4 teaspoons black sesame seeds, white can be used if you can’t find black
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/3 cup drained zucchini juice, see recipe, water, or vegetable broth
- 2 teaspoons fresh lemon juice
Instructions
Make the “sour cream”:
- In a high-powered blender, blend all ingredients except the herbs until silky smooth. Transfer to a bowl and stir in the herbs. Taste and adjust seasonings if necessary. Set aside.
Make the fritters:
- Place a large colander or sieve over a large bowl and add the grated zucchini to the colander. Sprinkle with the salt and toss lightly. Allow the zucchini to rest for at least 10 minutes so the salt extracts excess moisture from the zucchini. Using your hands or a clean tea towel, squeeze the zucchini to remove as much liquid as you can (allow the juice to drain into the bowl and reserve it).
- While the zucchini rests, place the flour, tarragon, sesame seeds, baking powder, and baking soda in a medium bowl and whisk to combine. To use the zucchini liquid, pour it into a glass measuring cup and add any water or broth necessary to make 1/3 cup. Add the lemon juice to the cup.
- Put the drained zucchini into the bowl with the flour. Add the liquids. Stir quickly to combine, but don’t over-mix.
- Heat a nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. Cook for 4-5 minutes, until the tops are almost dry and bottoms are browned. Flip and cook for another 3-4 minutes until cooked through. Serve with a dollop of “sour cream” and a sprinkle of chopped herbs for garnish.
Nutrition
Calories: 203kcalCarbohydrates: 15gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 384mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 7.4mgCalcium: 42mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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