Delectable Vegan Russian Zucchini Fritters with Herb Aioli

Allergens

None

Ingredients

• 2 large zucchinis, grated 1 cup panko breadcrumbs 1/2 cup almond flour 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1/4 cup red onion, finely chopped 2 cloves garlic, minced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1 cup unsweetened almond milk 2 tablespoons olive oil

Instructions

1. In a large mixing bowl, combine the grated zucchinis, panko breadcrumbs, almond flour, dill, parsley, red onion, garlic, salt, black pepper, paprika, and cumin. Mix well to combine. Slowly add the almond milk into the mixture, stirring until a smooth batter forms. Heat olive oil in a large frying pan over medium heat. Using a tablespoon, scoop the zucchini mixture and form small patties. Carefully place them in the hot oil and cook for 3 4 minutes on each side, or until golden brown and crispy. Remove from heat and let cool slightly before serving.

Chef’s Insight

To achieve an authentic Russian flavor profile, use fresh dill and parsley from your garden or local farmer's market.

Notes

Be sure to squeeze out excess moisture from the grated zucchinis before mixing with other ingredients to ensure crispy fritters.