Zucchini-Carrot Fritters w/ Cashew Cream ??
?1 large zucchini (grated)
? 2 medium carrots (grated)
?1 tsp Salt
?1 cup All Purpose Flour
?1/4 cup nooch
?1/2 tsp Crushed Garlic
? 1 tbsp of onion powder
? 1 scallion (chopped)
?1/4 cup Earth Balance Butter (Melted)
? Olive Oil
? 1/3 cup of cashews (soaked in hot water for 2 hours)
?juice of 1/2 lemon
?paprika, salt, pepper, garlic, onion powder (eyed)
?1 tsp of Dijon mustard
?nooch (to taste)
?squeeze of lime quarter
?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.
?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.
?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.
?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.
?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