Zucchini Fritters and Cashew Cream


(image taken from Smitten Kitchen)

A super easy and tasty way to use up the extra zucchini you have left in your fridge–or Vermonters, yet another way to serve the over abundant vegetable with a new disguise. The cream is a must if you have raw cashews available.

This recipe is enough to make about 6 small patties. I would suggest doubling it if you are serving more than two people.


Zucchini Fritters (a mixture I created from a few different online recipes)

  • 2 grated zucchini
  • 1/2 grated carrot
  • 1 onion chopped
  • 2 garlic cloves minced
  • salt/pepper
  • 1 egg (not totally necessary if you are trying for vegan fritters, but it helps them to adhere if you are ok with eggs)
  • 1/2 tsp coriander
  • 1/2 tsp garam masala
  • 1/2 cup spelt flour (or whatever flour you have on hand)
  • 1 tsp baking powder
  • 1 tbs ground flax seeds (not necessary but adds a nice health benefit)

1. Grate zucchini and carrot and drain water from the in colander. Squeeze remaining water out of the mixture and dry with a paper towel after about 10-15 minutes of draining.

2. Sift together flour and baking powder.

3. Combine: onion, garlic, flax (if using), egg, spices, dry zucchini and carrot.

4. Slowly fold in dry flour mixture.

5. Fry each side crisp (Corey likes them quite thin and crispy-I don’t mind the soft inside).



Cashew Cream from Koko’s Kitchen

  • 1 cup raw cashews (soak overnight in filtered water to make extra creamy)
  • 3/4 cup water
  • lemon zest from one lemon
  • 2tbs of lemon juice (1/2 lemon)
  • 1/2 cup fresh basil
  • 1tsp dijon mustard
  • salt and pepper to taste

1. Blend all the ingredients to desired consistency. Taste, and adjust if necessary.



(image from Koko’s Kitchen)



One thought on “Zucchini Fritters and Cashew Cream

  1. Love these!! I’ve made them several times already and have even eaten them as leftovers heated up! Still delicious, especially with the cashew cream! Thanks, Kate.

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