This recipe is oh, my! Prepare your senses to surprise them with a mix of flavors and textures.
These Zucchini Jalapeño Fritters are flavorful with a spicy kick and have a crisp exterior with a soft center. Serve with avocado cream to add a soft touch to this delicious appetizer.
Zucchini Jalapeño Fritters
What do you need?
- 3–4 medium zucchini, grated
- 3 jalapeños diced
- 2 sprigs of coriander
- 3 chives, chopped
- 1/2 cup vegan Parmesan cheese, grated
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 3 tablespoons vegan egg substitute
- 1/2 cup gluten-free flour
- 1 tablespoon of lemon juice
- 1 teaspoon lemon zest
- Salt, pepper, and spices to taste
For the avocado cream:
- 1/2 cup vegan sour cream
- 1/2 avocado
- 1 cup spinach, chopped
- Juice of 1/2 lime
- 1 teaspoon of sea salt
Let's do it!
Recipe: Grate the zucchini, sprinkle with salt, and let it rest for 10 minutes. Prepare the vegan egg, and stir until it has a semi-thick consistency.
Place the zucchini on a mesh cloth and press until at least 1 cup of water is removed. Once drained, place them in the bowl with the rest of the ingredients and mix them until you get a thick consistency. With your hand's shape is similar to thin hamburgers.
Place a skillet with vegetable oil over medium-high heat. Place the burgers over medium heat, they should sizzle. When they are cooked, turn them over so that they are golden brown and dry.
Remove and leave them on a plate with kitchen paper to absorb the oil.
Let's prepare the Avocado Cream:
Put everything in a food processor, avocado and spinach first, the lime juice, salt, and cream. Process until you get a smooth cream. Refrigerate until serving time.