Zucchini fritters with avocado-lime crema {gluten-free & grain-free}

Summer will be here before we know it and, along with it, a bounty of summer squash. Here’s another one to add to your zucchini repertoire: quick and easy fritters that are gluten-free and grain-free, bright with lemon zest, parsley, and coriander seed, and packed with protein from almond flour and eggs.

Served with a dollop of spicy avocado-lime crema (which I’ve decided really should be served with just about everything) and a side of greens they make a delicious and healthy lunch. Or make smaller fritters and serve as an appetizer or hors d’oeuvres — a little smoked salmon or prosciutto would be nice on there too, if you want to be fancy. So versatile! They reheat beautifully so I often make extra to have during the week as a quick lunch or snack.

There’s that super creamy and tangy avocado crema — just avocado, parsley, lime, jalapeño, s&p. This stuff is a good reminder that creamy doesn’t have to mean dairy. Replace the parsley with fresh cilantro and this is the perfect topping for your Cinco de Mayo tacos (t-minus 3 days so better start planning!).

Leftovers? Just crisp up that fritter in a lightly oiled pan (or pop in the toaster oven until heated through), put an egg on it, throw some greens alongside — maybe a little hot sauce — and lunch is done. Bonus points for edible flowers. Leftover fritters are also so tasty served cold or room temp in a sandwich or pita, or cubed and tossed into a salad when time is of the essence or you need to eat on the run.

Zucchini fritters with avocado-lime crema
Makes about ten 3-inch-diameter fritters

2 medium zucchini (about 12 ounces), coarsely grated
1 scallion, finely chopped
2 tablespoons chopped fresh parsley
2 large eggs, lightly beaten
1/2 cup almond flour
1/2 teaspoon ground coriander seed
1/2 teaspoon grated lemon zest
1/2 teaspoon kosher salt
a few grinds of black pepper
olive, avocado or coconut oil, for pan frying

avocado crema
1 ripe avocado, halved lengthwise and pitted
1 tablespoon chopped fresh parsley
1/2 jalapeno, chopped
juice of 2 limes

salt and black pepper, to taste
Sliced scallions
Sprouted pumpkin seeds 
Preheat oven to 200F. Line a baking sheet with parchment. 
In a large bowl combine all ingredients for fritters (except oil). Stir well to combine. 
Heat 1 tablespoon oil in a well-seasoned cast-iron pan or nonstick skillet over medium heat. Scoop up a big spoonful of the zucchini batter (about 2 tablespoons) into pan, flatten slightly with spoon, and cook until golden brown, 2 to 3 minutes. Flip and cook other side until browned, another 2 minutes or so. Repeat with remaining batter, cooking 2 to 3 fritters at a time depending on the size of your skillet (don’t overcrowd pan). Add a little more oil to the pan as needed. Transfer fritters to baking sheet and keep warm in oven until ready to serve.
Scoop flesh of avocado into bowl of food processor. Add parsley, jalapeño, and lime juice. Blend until creamy, about 30 seconds. The texture of the crema should be silky and spoonable but not runny — similar to sour cream. If it’s too thick add a little water and blend again. Season to taste with salt and pepper.
Serve fritters warm topped with crema and garnished with scallions and pumpkin seeds. 

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