Ingredients (makes 4)
Zucchini (courgette) fritters
2 small zucchinis, shredded (274g)
2/3 cup corn (90g, you can use frozen)
3 tbsp creamy almond butter
1/2 cup gluten-free oat flour (58g)
2 tsp garlic powder
2 tsp onion powder
3/4 tsp fine sea salt
1/4 tsp ground black pepper
1 tsp smoked paprika
1/2 heaping cup raw cashews (80g soaked in boiling water for 10 minutes)
2 tbsp fresh lemon juice
6-8 tbsp water
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp fine sea salt
Raw, gluten-free, oil-free
How to make it.
First you will need to grate your zucchini using the larger holes on your grater. After shredding, loosely fill 2 1/2 cups to accurately measure. Place your shredded zucchini into a strainer and place a couple of paper towels on top, press down really hard squeezing out all the excess water. Place the dried zucchini into a large bowl. Add the corn and almond butter. In a separate small bowl, combine the oat flour, garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed. Add the dry mixture to the zucchini mixture and stir for a couple of minutes until it all comes together. It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. Divide into 4 sections, form balls and then flatten out into little patties about 1/2 inch thick. Place onto parchment paper and chill in the fridge for 30 minutes.
Preheat the oven to 200˚C and line a sheet pan with parchment paper. Bake the patties for 25 minutes, carefully flip them over with a spatula and bake for another 10-15 minutes depending on how crispy you want them. They should be a very golden brown color. Let cool about 10 minutes before serving.
To make the sauce
Soak your cashews in boiling water for 10 minutes or so. If you do not have a high powered blender then I would suggest soaking them for an hour or so to ensure they blend up completely smooth. Drain and rinse and add them to a blender. Add the remaining ingredients and blend until completely smooth. Taste and adjust spices if necessary. It has a nice balance of lemon and black pepper flavor, without being too spicy. This sauce also makes a great salad dressing! The sauce will thicken the longer it sits.
Thanks to www.thevegan8.com for this delicious recipe