Fritters are fabulous! We want you to believe it, so next time you do your daily mindfulness practice, be sure to include “fritters are fabulous” into your mantra and you’ll be certain to manifest this much needed dish into your life! We make these fritters healthy and farm-fresh choosing zucchini during its bountiful summer season. The combination of zucchini, shallots, herbs, and Parmesan is delightful, especially when topped with our lush, lemony, garlicky, basil-crème fraîche.
Prep time: 15 minutes
Cook time: 15 minutes
For the Zucchini:
1 pound zucchini, trimmed and grated
1 teaspoon kosher salt
1 shallot, sliced thin
1 teaspoon herbes de Provence, or thyme
1 egg, beaten
½ cup grated Parmesan
½ lemon, juiced
¼ cup almond flour
For the basil-crème fraîche:
¾ cup crème fraîche or sour cream
1 clove garlic, grated
squeeze of lemon
⅓ cup basil, sliced
kosher salt and freshly ground pepper, to taste
Combine the zucchini and salt in a colander and let it sit for 20 mins.
In a small bowl, combine the crème fraîche with garlic and lemon. Season with salt and pepper to taste. If the mixture is too thick, whisk in a tablespoon of water. The consistency should be similar to lightly whipped cream.
Squeeze the liquid from the zucchini and place in a medium bowl. Mix in the remaining ingredients, then pan-fry heaping spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 mins per side until brown and crispy. Drain on paper towels and season with salt.
Serve the fritters with a spoonful of crème fraîche and garnish with chopped basil.