Description
A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh herbal contrast. Each fritter is topped with a dollop of tangy lemon coconut milk yogurt before serving. This dairy free recipe can easily be made vegan and gluten free with a couple of simple substitutions!
Ingredients
- 1 cup of unsweetened thick vegan yogurt (I used Culina)
- 1 1/2 tsp lemon zest
- 1 tbsp fresh lemon juice
- pinch of sea salt
- 1 tsp maple syrup
- 2 cups grated summer squash
- 1 packed tbsp of minced fresh basil
- 2 large eggs or 2 flax eggs (3 tbsp flaxmeal + 6 tbsp hot water mixed and left to thicken for 15 minutes)
- 6–8 tbsp whole wheat or all-purpose flour (for gluten-free I prefer Bob’s Red Mill 1:1 Baking Flour)
- 1/4 tsp sea salt
- olive oil or avocado oil for cooking
Instructions
Before you make your fritters, whisk together the yogurt, lemon zest, lemon juice, a pinch of sea salt, and the maple syrup until smooth. Set the yogurt aside in the fridge until you’re ready to serve the fritters.
While you prepare your fritter batter, heat a large skillet over medium. Add the grated summer squash to a bowl along with the basil. If you’re using regular eggs, whisk them to break up the yolks before adding to the squash and basil. If you’re using a flax egg, you can add it directly. Mix to distribute the egg then add 6 tablespoons of the flour and your sea salt. Mix the flour in. If your batter looks really watery, add the remaining 2 tablespoons of flour.
dd a tablespoon of your preferred cooking oil to the pan. Once the oil comes to temperature, you can begin cooking the fritters. I used a large spoonful (about 2 tablespoons worth) of batter per fritter. Cook on the first side for about 3-4 minutes or until the edges look dry and the bottom is golden. Flip and cook an additional 2-3 minutes. Once you cook your fritters you can place them on a paper towel lined plate to soak up the excess oil if you like.
Serve the fritters up warm or at room temperature with a dollop of the lemon yogurt.
Notes
You can use any summer squash you like here! As for the basil, I used blue spice because it’s what I have in the garden but you can use whatever you’ve got on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side