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.
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.
- 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
- ⅓ 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.