Gluten-Free Zucchini Fritters with Lemon Basil Cashew Cream
Recipe Type:
Vegan
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 4 |
| Serving Size | 3.53 oz |
Ingredients
17.65 oz
zucchini
3.53 oz
gluten-free flour
2 units
Egg
2 cloves
garlic
1 medium
onion
1 teaspoon
Salt
1 teaspoon
Pepper
2 tablespoon
olive oil
3.53 oz
Cashews
2 tablespoon
Lemon juice
0.35 oz
basil leaves
Directions
Step 1
Grate the zucchini and squeeze out excess moisture.
Step 2
Finely chop the garlic and onion.
Step 3
In a large bowl, combine the grated zucchini, garlic, onion, gluten-free flour, eggs, salt, and pepper. Mix well.
Step 4
Heat olive oil in a frying pan over medium heat. Drop spoonfuls of the zucchini mixture into the pan and flatten with a spatula. Cook for 3-4 minutes on each side until golden brown.
Step 5
In a blender, combine cashews, lemon juice, basil leaves, and a pinch of salt. Blend until smooth and creamy.
Step 6
Serve the zucchini fritters with the lemon basil cashew cream on top.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 5.295 kcal | 0.26% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.1765 g | 0% |
| Saturated Fat | 0.0706 g | 0.06% |
| Fat | 0.353 g | 0.25% |
| Carbohydrates | 0.4236 g | 0.08% |
| Sodium | 7.06 mg | 1.41% |
| Fibers | 0.1059 g | 0.28% |
| Sugars | 0.1412 g | 0% |
| Protein | 0.2118 g | 0.25% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 0.1412 mg | 0.03% |
| Iron | 0.2118 mg | 0.04% |
| Potassium | 7.06 mg | 1.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.118 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0353 mcg | 1.47% |
| Vitamin E | 0.0353 mg | 0.24% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.1765 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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