Zucchini Coconut Fritters & Tomato Hemp Salsa

I’ve been exploring flavor combinations a lot lately.  I think sometimes I get wrapped up in certain “rules” about what goes together and what doesn’t go together.  I’ve also been trying to think up new ways to use veggies from the farmers market so I don’t get stuck in ruts or get bored with my food.  Since zucchini has been exploding at the market for a while now, I’ve been eating quite a bit of it lately.  I’ve put it into muffins, on polenta pizza, sliced it into raw noodles, baked it into cookies, grilled it, and most recently, made it into fritters.  The fritters turned out so well that I decided to share them.

The fritters were inspired by a recipe in the summer issue of Chickpea Magazine.  They are actually more like a savory pancake, but I like the term fritter a little better than pancake (not that I have anything against pancakes!).  They come together pretty quickly and are quite tasty for the small amount of work involved.  I wanted to add a fresh component to them so I made a quick tomato salsa with a bit of red onion, lemon juice, cayenne, and hemp seeds.  This was a lovely summer dinner that made use of some beautiful local produce.  And I’m serious when I say beautiful produce because I think these were the reddest and sweetest tomatoes I’ve ever eaten!

 

 

 

 

 

 

 

 

 

for the fritters

3 tbsp ground flaxseed + 6 tbsp warm water
2 cups grated zucchini (about 2 small zucchini)

6 tbsp unsweetened shredded coconut

zest of 1 small lemon

1 tsp ground coriander

good pinch of salt

2 tsp fresh lemon juice

1 tbsp finely chopped mint, plus more to garnish
1/4 cup all purpose gluten free flour or oat flour
coconut oil (or other oil) to cook the fritters

Combine all of the ingredients for the salsa in a bowl and toss to combine.  Set aside or store in the fridge until ready to use.

Combine the ground flaxseed and warm water and set it aside to thicken for 5-10 minutes.  In the meantime, combine the grated zucchini, coconut, lemon zest, coriander, salt, lemon juice, and mint in a bowl.  Gently toss to combine.  Add the flax mixture and flour to the zucchini and mix until a thick batter forms.

Heat a pan over medium heat.  Add just enough oil to create a thin layer in the pan.  Place heaping tablespoons full of batter into the pan and gently flatten them.  You want them pretty flat or they will fall apart.  Cook on each side 2 to 3 minutes until golden brown.  Place the cooked fritters on a paper towel lined plate as you cook them.  Serve warm topped with a bit of the tomato hemp salsa.  Makes about 15 to 18 fritters.