zucchini fritters on plate
Photography, Sophie Bourdon

Zucchini Fritters With Cashew Aïoli

The creamy garlicky cashew aïoli uses Logan Petit Lot's Cashew Butter Sea Salt

These flavourful zucchini fritters have grated carrot, lemon zest, sea salt, cumin and a touch of chili powder. The creamy and garlicky cashew aïoli is made using Logan Petit Lot’s Cashew Butter Sea Salt. Pack up any leftovers – if there are any – for lunch the next day.

Stack of zucchini fritters with cashew butter

Zucchini Fritters With Cashew Aïoli

These fritters are a great way to use up all the zucchini in the garden at the end of summer. We serve them with a creamy garlicky cashew aïoli made with our Cashew Butter Sea Salt.
Course Appetizer, Main Course
Cuisine Vegetarian
Servings 8 fritters


Zucchini Fritters

  • 350 g zucchini about 2 to 3 medium zucchini
  • 2 + ¼ tsp sea salt divided
  • 1 cup grated carrots about 1 large carrot
  • 2 green onions finely chopped
  • 1 lemon zested
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • 1 tbsp ground flax seeds
  • ¼ cup all-purpose flour
  • 3 tbsp sunflower, avocado or other neutral oil
  • 3 tbsp chives, parsley, dill or mint minced
  • handful spinach or kale torn

Cashew Aïoli

  • cup Logan Petit Lot Cashew Butter Sea Salt
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 garlic clove finely grated with a microplane or pressed
  • 1 tsp dijon mustard
  • 3 tbsp water
  • sea salt and black pepper to taste


  • Trim the ends of the zucchini, then slice it into ¼" thick matchsticks or juliennes. Place into a mesh sieve set over a bowl. Sprinkle with 2 teaspoons of the sea salt and toss. Let the zucchini sit until it releases its liquid, about 30 to 40 minutes.
  • Meanwhile, prepare the aïoli. Start by zesting the lemon and reserve the zest for later. Then mix the cashew butter, lemon juice, olive oil, garlic, dijon and water in a small bowl. Season with salt and pepper. For a smoother texture, you could blend it with a hand blender.
  • Once the zucchini has softened and released most of its moisture, transfer to a clean towel and press to release as much liquid as possible. The less moisture left, the less soggy the fritters will be.
  • Transfer the pressed zucchini to a bowl and add the grated carrot, spinach or kale, green onion, reserved lemon zest, cumin, chili, ground flax seeds, flour and the remaining ¼ tsp salt. Toss well to combine and let sit while you start warming the pan. The mixture will thicken slightly.
  • Heat the oil in a large skillet over medium heat. Using your hands, form 8 balls with the zucchini mixture and flatten slightly to form patties. Once the oil is hot, add the patties to the pan. Press down with a spatula to flatten the fritters; you don’t want them too thick. Fry for a couple minutes until golden, then flip and cook the second side until golden. Transfer the fritters to a wire rack or a paper towel to drain. Sprinkle immediately with salt.
  • Transfer the fritters to a serving platter. Sprinkle with chives and serve hot with the cashew aïoli.
Keyword Zucchini Fritters
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