Curried Zucchini-Carrot Fritters with Coconut Lime Cashew Cream
If you’ve ever had a vegetable garden, you probably know how easy it is to find yourself with a surplus of zucchini. And while I truly believe one can never have too much Chocolate Zucchini Bread (recipe in the works!), it’s nice to have a savory option that can easily turn a meal from drab to fab! These flavorful fritters do exactly that, especially topped off with a yummy Coconut Lime Cashew Cream. This recipe makes about 16 fritters. They freeze quite nicely, and are great to have on hand for breakfast, lunch, or dinner.
1 1/2 C Grated Zucchini (about 2 medium zucchini)
1 1/2 C Grated Carrot (about 3 medium car
1/2 C Grated Red Onion
2 Cloves Garlic, minced
1 C Cooked Brown Rice
1/4 C Oat Flour
1 T Curry Powder
1 Farm Fresh Egg
1/4 C Cilantro, chopped
Avocado Oil (for cooking)
Sprinkle some sea salt over the grated zucchini, wrap in cheesecloth, and squeeze thoroughly to drain excess liquid.
In a large bowl, combine vegetables, rice, flour, and spices. Mix well to combine. Whisk the egg and add to vegetable mixture.
Refrigerate mixture for about 15 minutes. Preheat oven to 375 degrees F, and line a baking sheet with parchment paper.
Remove fritter batter from refrigerator. Shape into 2 1/2” patties.
Heat about 1 T avocado oil in saute pan. Carefully place fritters into the hot oil, sear each side to golden brown, and place onto baking sheet. (You will need to do this in batches.)
When the baking sheet is filled with fritters, place it in the oven for 15-20 minutes to finish cooking.
Remove from oven. Serve with Cilantro-Lime Cashew Cream and enjoy!
Coconut Lime Cashew Cream
2/3 C Raw Cashews (soaked in water overnight)
1 1” piece fresh Ginger
2 1/2 T fresh Lime Juice
1 tsp Sea Salt
1/2 C Coconut Milk
Place all ingredients in high-powered blender and blend at high speed until smooth and creamy.
Adjust seasoning to taste, adding more lime juice or sea salt as needed.
Refrigerate for about 30 minutes before serving to reach thickened consistency.
NOTE: Recipe yields about 1 1/2 C of cream that is good for five days. It makes a great dip for vegetable crudite or falafel, and can also serve as a tasty substitute for mayonnaise. (Try it slathered on some Avocado and Tomato Toast…oh, my!)