%20(T-Shirt)%20(14%20%C3%97%2014%20in).jpg)
About the Recipe
Ingredients
3 large zucchinis (approximately 2 pounds)
1.5 tsp salt, divided
2 flax eggs (2 TBSP flaxseed meal + 5 TBSP water)
1/4 cup chopped green onion (plus more for garnish)
3 garlic cloves, crushed
2 tsp lemon zest
1/4 cup chopped cilantro
1/2 cup garbanzo bean flour or gluten free all purpose flour blend
1/4 cup arrowroot starch
1 tsp baking powder
avocado oil (for frying)
1 cup Good Foods Avocado Salsa or Avocado Mash (for serving)
Preparation
INSTRUCTIONS
Cut the ends off the zucchinis and shred by using the large holes of a box grater or pulsing in a food processor.
Add shredded zucchini to a sieve/strainer over a bowl and toss with 1 tsp salt. Let sit for 10 minutes.
In a small bowl, combine flaxseed meal and water and allow to congeal into flax “eggs”.
After 10 minutes, spoon zucchini into a large piece of cheesecloth (or place inside a nut milk bag) and use your hands to squeeze all the liquid out the zucchini. This takes some time but is crucial for the success of this recipe! You should collect at least 2 cups of water from this process.
Transfer dried zucchini to a large bowl and add green onion, garlic, lemon zest, and cilantro.
Add garbanzo bean flour, arrowroot starch, baking powder, and remaining 1/2 tsp salt and stir to combine. Mixture should be dry.
Finally, pour in flax eggs and stir until well combined.
To a large cast iron skillet, add 3-4 TBSP avocado oil and heat on medium. Once oil is hot, use a cookie scoop or large spoon to transfer 2-3 TBSP of the batter to the pan. Flatten slightly with a spatula and cook 2-3 minutes then flip, and cook for another 2 minutes until golden brown and crispy.
Repeat the process until all the batter is done, adding oil between each set of fritters as necessary.
Place the cooked fritters on a paper towel lined plate.
Serve immediately with Avocado Salsa or Mashed Avocado and garnish with green onions if desired.