Zucchini Fritter with Avocado Dill Dip

• Produce

  • 1/4 cup Basil, fresh
  • 1/2 cup Dill
  • 1 clove Garlic
  • 1 tbsp Lemon, zest
  • 1/4 tsp Onion powder
  • 1/4 cup Oregano. ditto, fresh

• Refrigerated

  • 2 Eggs or 'flax egg, organic

• Condiments

  • 1 Avocado dip base

• Baking & Spices

  • 1/4 cup Gluten free flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Other

  • 1 Large zucchini or 2 small

Found on healthy-holistic-living.com

Description

Ingredients

• 1 large zucchini or 2 small
• 1 clove of garlic peeled and minced
• ¼ Cup fresh basil; we grown our own, but you can find it at any grocery store
• ¼ cup fresh oregano. Ditto
• 1 tablespoon lemon zest
• 2 organic eggs or ‘Flax Egg’
• ¼ cup gluten free flour
• ¼ teaspoon Onion powder or to taste
• 1 teaspoon salt or to taste
• ¼ teaspoon of pepper or to taste
• Avocado dip base
• ½ cup finely chopped dill

Directions

• Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.