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