Zucchini is a summer focus for my cooking this year, and these fritters start off my zucchini summer-of-love with a bang! I know "curry sauce" may not sound like something you want to add to your zucchini but give it a try! You will be pleasantly surprised. If you can't find red curry paste, or are just not feeling that adventurous, swap it for sriracha and more chili powder.
Why zucchini this summer?
-An entire medium zucchini is 30-ish calories
-High in potassium (reduces blood pressure and cramps)
-Half your daily vitamin C requirements
-Higher fiber helps lower cholesterol and satiate
Zucchini Fritters with Curry Sauce
3-4 medium zucchinis, grated
1 flax egg (1T flax meal + 3T water, mixed)
1T EVOO or melted coconut oil, more for pan frying
2 cloves garlic, minced (or ½ tsp garlic powder)
1T baking powder
1/2 tsp salt, pepper
1/3 cup all-purpose flour, extra for frying
Optional: 1-2T nutritional yeast, ½ cup diced onion
Optional: Chopped chives for garnish
For fritters, press grated zucchini into strainer to remove excess water.
Mix in prepared flax egg, EVOO, garlic, baking powder salt, pepper.
Slowly mix in flour and optional nutritional yeast. This mixture will be a little sticky or “goopy”, but shouldn’t be runny.
Add 1 tablespoon more of flour and stir in until it’s no longer runny.
Using the ¼ cup measuring cup, scoop mixture into cup, pat with flour, and drop into oiled pan over medium-low heat.
Press down using bottom of measuring cup to flatten. Fry for 6-8 minutes each side.
Note: If you make these too thick, the outside will burn before the inside is cooked. You can rectify this by popping in the oven at 350ᵒ for 10 minutes.
For sauce, mix all ingredients together and taste, add more paste or sriracha to preference.
Garnish with green onions and enjoy!