How about a little pan-fried zucchini delight that’s gluten and dairy free?! Look no further folks! These little Zucchini fritters are moist, fluffy and tender on the inside with a little golden crust on the outside. Made with fresh organic ingredients and topped with a sour-creamy style Greek tzatziki cashew sauce with a pop of lemon and dill.
Zucchini is so incredibly versatile, they are veggie drawer staple. Savory soups, zoodles, oven roasted, coated and baked or grilled. Sweets like cakes and breads are no stranger either….so may options!
Let’s talk a little about pan cooking with ghee. There is a delicate balance to getting oil hot enough to cook with but not too hot to get to its smoke point. Cooking at a medium heat we are not pushing the temperature threshold of 450 degrees. Cooking an oil at too high of heat changes the molecular structure. Ghee is butter that has been cooked slowly over time to reduce the milk solids to trace amounts and it develops this deep rich nutty flavor that is perfect for this dish.
Use organic vegetables, flours, spices and grass-fed ghee for optimal nutrition. I have links here on some of my favorite brands 😊
Recipe
3 medium zucchinis
3 green onions
½ b Italian parsley
1 T Bob’s Red Mill Tapioca Flour
2 eggs
½ c Bob’s Red Mill Gluten Free 1 to 1 Flour
1 T dill
1 T garlic
1-2 T Bulletproof Ghee
1/2 c Tzatziki Cashew Cream Sauce
Prepare
- Make the tzatziki cashew cream sauce and let it refrigerate while you make everything else.
- Grate the zucchini then use a cheesecloth and really wring out all liquid. The drier the zucchini is the better. Dice the green onion up (like chives) and finely mince the parsley and dill.
- In a bowl combine the zucchini, onion, parsley, flours, eggs, dill, salt and garlic. Mix together with a wooden spoon until all is combined and let rest on the counter.
Cook & Serve
- In a large nonstick frying pan add one T of ghee* and get the temp to medium. Roll the ghee around to coat the entire bottom of the pan.
- Drop 3-4 fritters in at a time using 1/4 measuring cup pour into pan far enough apart to not touch and cook for 5 min each side. Slowly but surely a nice browned surface will appear.
- Use a plate to hold the fritters when cooked and cover them in foil. Same goes for the last batch keep covered for 5 min to let the steam finish off and give an extra layer tenderness
- Serve 2 to 3 on a plate and top with the tzatziki cashew sauce and garnish with a touch of dill, parsley or green onions
Tips
- Another cooking option is to use a refined coconut oil to stay completely plant based
Prep time 30 minutes
Cook time 10-15 minutes
Total Time 45 minutes
Makes 8
Serves 2-4 people
***outside links are to affiliates, I use these products and love them or I wouldn’t share!***