Zucchini Kale Fritters with Preserved Lemon Yogurt Sauce

Vegan protein-packed veggie-filled fritter meets refreshingly tangy creamy preserved lemon sauce for a delicious duo!

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Zucchini Kale Fritters with Preserved Lemon Yogurt Sauce


Units Scale


  • 2 preserved lemons, quartered and seeds removed
  • 3 tablespoon honey
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup plain coconut yogurt


  • 2 medium zucchinis, grated,
  • 1/2 teaspoon salt plus 1 teaspoon
  • ·1/4 teaspoon black pepper
  • 1 cup of kale, finely chopped
  • 2 scallions, finely chopped
  • 1012 basil leaves basil, torn
  • 1012 mint leaves, torn
  • 3 tablespoons chia or flaxseeds, ground
  • 1/2 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 cup water
  • 12 tablespoons of coconut or avocado oil


  1. To make the sauce, in a food processor or blender add all the ingredients and blend until smooth.
  2. To make the fritters, start with the grated zucchini sprinkling a 1/2 teaspoon of salt, and add to a paper towel or dish towel. Let the grated zucchini sit for 10 minutes before squeezing as much water as you can out.
  3. To a large bowl add all the ingredients to the bowl except the oil for frying. Stir until a batter is formed and let it sit for 5-10 minutes.
  4. On the stove preheat a saute pan over medium-high heat with 1-2 tablespoons of oil
  5. Scoop about 2-3 tablespoons of batter into the preheated pan with oil and press into a thin pattie, fitting about 3-4 in the pan
  6. Fry each side until golden brown for about 5-6 minutes each
  7. Reheat more oil as needed in between each round of cooking the fritters
  8. Plate the fritters with a dollop of the preserved lemon sauce

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