Appetizers,  Gluten Free,  Headline,  Recipes,  Vegan,  Vegetarian

Zucchini Fritters with Lemon Basil Cashew Cream- Vegan + Gluten Free

August 25, 2013 /

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I saw this recipe a few months ago in a Bon Appetit Magazine, and I just knew I had to put my own spin on it. I love fritters, but I’m not so down with eggs…an ingredient they always contain. I made these egg free by using a flax-egg, and I replaced the all purpose flour with gluten free chickpea flour. I used a mix of green and yellow zucchini, because that’s what I had on hand. Lastly, the cornstarch was nixed, and arrowroot powder joined the party!

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When it came to serving these, I wanted something fresh and summery….lemon and basil- it had to be! Instead of using sour cream or yogurt as a sauce, I whipped up a lemon-basil cashew cream. I love everything about it from it’s light, minty green colour to it’s balanced, fresh flavour. It helps that the basil and chives came straight out of the backyard garden, too. You just can’t beat that.

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I hope you’ll give these a try!

On another note, I’m a contender in Best Health Magazine’s Best Health Blog competition. I would LOVE if you could send a vote my way. I’m honoured to be in such good company, too! Be sure to check out the other blogs that are nominated. Vote HERE.

Lastly, the wonderful Sophie of Sophie’s Foodie Files gave me an award a little while ago. It requires me to tell you 7 things about myself….so here goes:

1. I loooove Instagram, if you don’t follow me already, my username is @kokobrill, so add me up because I’d love to connect with you there 🙂

2. I love to travel. I have been to Hawaii, Greece, Italy, a brief stop in Turkey, as well as Thailand, Cambodia, and Nepal. Most recently I went on a road trip throughout California, and Nevada. I want to explore everywhere.

3. I love my dog Pepper soo much! I got her when I was just 5 years old, and she is still kickin’, and cute as ever. She has been having some rough times lately, which of course is normal for any 18 year old dog….I don’t know what I’ll do without her!

4. I have two tattoos right now, one is the logo for Blink-182, and one is an exclamation mark. I’m looking forward to a few more.

5. I love to workout out….seriously! Exercise is one of my favourite things. I do yoga twice a week, run, and lift weights. Tone It Up has some great workouts that I do, as well.

6. I think my favourite food might be avocados…I probably eat at least half of one a day. I am ALL about healthy fats, and find them incredibly beneficial. Down with sugar, and bring on the healthy fats!

7. I am starting up my own business, also called Koko’s Kitchen. I will be selling primarily raw foods and juices…I can’t wait to share it with you!

 

Zucchini Fritters with Lemon Basil Cashew Cream

Gluten-free, and vegan zucchini fritters accompanied by a lemon-basil cashew cream
Ingredients:

  • Zucchini – 1 1/2 pounds, grated
  • Kosher Salt – 1/2 tsp
  • Ground Flaxseeds – 1 Tbsp
  • Water – 3 Tbsp
  • Chickpea (Garbanzo) Flour – 1/4 cup
  • Chives – 3 Tbsp, finely chopped
  • Arrowroot Powder – 1 Tbsp
  • Freshly Ground Black Pepper –
  • Vegetable Oil or Coconut Oil – 1/3 cup

Cashew Cream:

  • Raw Cashews – 1 cup
  • Water – 3/4 cup
  • Lemon Zest – From One Lemon
  • Lemon Juice – 2 Tbsp (1/2 lemon)
  • Basil – scant 1/2 cup
  • Dijon Mustard – 1 tsp
  • Salt + Pepper

Instructions:
Combine flax seeds and water and let sit 5-10 minutes, until thickened.
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in flax mixture, flour, chives, and arrowroot powder; season with salt and pepper
Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with lemon basil cashew cream.
For cashew cream: Blend all ingredients in a high-speed blender until smooth. Taste, adjust seasoning.

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19 Comments

  • evan

    August 25, 2013 at 6:05 am

    This recipe is so delicious-making it as a starter for a dinner party soon. The cashew cream is heavenly and complements the fritters perfectly. Love the combo of lemon and basil and the colour is lovely as well.

    On a sadder note, Koko’s little dog Pepper passed away tonight. We are all heart-broken. She was the best of us all. We will miss her every day. She completed our family and we were so blessed to have had her love us for 18+ years. RIP our dear little darling.

  • veganmiam.com

    August 25, 2013 at 12:50 pm

    I voted for you! 🙂 It seems that we’ve slightly in common – we love to travel and I love Instagramming and avocados! Ah, a new business, I love the name, Koko Raw. Koko is just a fabulous name! Your zucchini fritters look so delicious with this lovely lemon-basil cashew cream (looks so easy to make!) I really would love to get my hands on chickpea flour someday soon! The fritters look like a perfect party appetizer, thanks Koko!

  • Kelly @ Inspired Edibles

    August 25, 2013 at 4:37 pm

    Koko, there is nothing about this recipe I don’t love and the photograph simply has me melting…seriously gorgeous looking. I wonder if ground chickpea would work here, it would be a bit heavier but I might experiment. I have to get on the instagram thing, I’m so behind ;-). Wait a minute, have we seen Pepper? I don’t recall… I love how I feel after exercise – nothing beats it even on the toughest days.

    Love this recipe KoKo — will feature it on my FB page sometime in the coming week :). Hugs, xo.

  • Sophie

    August 26, 2013 at 1:47 pm

    My dinner for tonight! Yummm! They are also GF!!! Do you soak your cashews for more creaminess or not?

    MMMMMMMMM! Thanks for your lovely cool answers!! Yeahhh!

  • beyond the peel

    August 27, 2013 at 2:22 pm

    I voted! Hope you win! I know what we’re having for dinner tonight. I’m absolutely trying this, probably with egg though but I am looking forward to trying it out with chickpea flour which I never know what to do with other than falafel. I don’t have arrowroot but will tapioca starch work?

  • Angie

    August 28, 2013 at 5:01 am

    im wondering if you can use a different flour? i have so many like almond & oat & others i dont want to get another 1 if i can sub a diff 1 thanks

  • Biljana

    September 8, 2016 at 6:32 pm

    delicious! making them for the 2nd time already, to make sure if they are so delicious truly, or it was only my luck the first time:-) thank you!