Zucchini-Carrot Fritters W/ Cashew Cream πŸ₯•πŸ₯’

Zucchini-Carrot Fritters w/ Cashew Cream πŸ₯•πŸ₯’

πŸ’•1 large zucchini (grated)
πŸ’• 2 medium carrots (grated)
πŸ’•1 tsp Salt
πŸ’•1 cup All Purpose Flour
πŸ’•1/4 cup nooch
πŸ’•1/2 tsp Crushed Garlic
πŸ’• 1 tbsp of onion powder
πŸ’• 1 scallion (chopped)
πŸ’•1/4 cup Earth Balance Butter (Melted)
πŸ’• Olive Oil

Cashew Cream:
πŸ’• 1/3 cup of cashews (soaked in hot water for 2 hours)
πŸ’•juice of 1/2 lemon
πŸ’•paprika, salt, pepper, garlic, onion powder (eyed)
πŸ’•1 tsp of Dijon mustard
πŸ’•nooch (to taste)
πŸ’•squeeze of lime quarter

πŸ’•Make the cashew cream: drain the cashews and put in a blender with about 1/2 cup of fresh water and all the ingredients to taste. Pour into a bowl and put in fridge to thicken.
πŸ’•Grate zucchini and carrot into a bowl and mix in salt, letting it rest for 10 min. The salt will help release excess liquid. After it sits, put the zucchini/carrot into nut bag and squeeze out all excess liquid.
πŸ’•Put zucchini/carrot mixture in a fresh mixing bowl and add in flour, nutritional yeast, garlic, onion powder. Once everything is incorporated (it will be crumbly) – add in melted earth balance and mix into batter.
πŸ’•Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use a 1/4 measuring cup and scoop each fritter into pan (makes about 6). Use your spatula to press it down and flatten.
πŸ’•Cook about 4 min per side. Once both sides are nicely browned you can take them off to serve. Top with cashew cream and chopped scallions.
#veganlunch #quickbites #veggiefritters

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