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
Ingredients
Units
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SAUCE
- 2 preserved lemons, quartered and seeds removed
- 3 tablespoon honey
- 2 teaspoons extra virgin olive oil
- 1/3 cup plain coconut yogurt
FRITTERS
- 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
- 10–12 basil leaves basil, torn
- 10–12 mint leaves, torn
- 3 tablespoons chia or flaxseeds, ground
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 cup water
- 1–2 tablespoons of coconut or avocado oil
Instructions
- To make the sauce, in a food processor or blender add all the ingredients and blend until smooth.
- 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.
- 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.
- On the stove preheat a saute pan over medium-high heat with 1-2 tablespoons of oil
- 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
- Fry each side until golden brown for about 5-6 minutes each
- Reheat more oil as needed in between each round of cooking the fritters
- Plate the fritters with a dollop of the preserved lemon sauce
