Zucchini Fritters with Garlic Sauce
From the Silk test kitchen
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Servings
 3
|
Total Time
1 hr 30 min
|
Ingredients
Garlic Sauce
- 1/2 cup Silk Plain Dairy-Free Yogurt Alternative
- 2 tsp chopped parsley
- 1 Tbsp chopped fresh mint
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 tsp honey
- 1 tsp minced garlic
- Salt and pepper, to taste
Fritters
- 2 cups shredded zucchini
- 1 cup shredded sweet potato (peeled)
- 1/3 cup finely chopped onion
- 1 1/2 teaspoons salt
- 2 servings egg substitute
- 1 tsp minced garlic
- 2 Tbsp chopped parsley
- 2 Tbsp chopped fresh mint
- 1/2 tsp black pepper
- 1/3 cup cornmeal
- 1 Tbsp cornstarch
- 1/3 cup olive oil
Preparation
- Prepare garlic sauce
- Whisk together all garlic sauce ingredients. Refrigerate until ready to serve.
- Prepare fritters
- Place zucchini, sweet potato and onion in a large strainer and toss with 1 tsp salt. Press firmly to drain some water from the vegetables. Let sit.
- Meanwhile, line a large bowl with a dish towel. Fold over town and press down to release as much liquid as possible. Repeat for 5-10 minutes until little moisture remains. Let sit for 45 minutes, then press again.
- NOTE: You want to remove as much moisture as possible, otherwise the fritters will become soggy when cooked.
- Place egg substitute in a large bowl, then whisk in garlic, parsley, mint, remaining 1/2 tsp salt and pepper. Fold in the vegetable mixture, then add cornmeal and cornstarch until combined.
- Heat olive oil in skillet over medium-high heat. Once hot, use a Tablespoon to scoop fritters into pan. Flatten with a spatula. Cook until golden brown, about 3 minutes on each side. Transfer to a plate lined with paper towel.
- Serve fritters with garlic sauce and enjoy!