Potato Zucchini Fritter Cakes with Avocado Dill Dip.

Fritter Ingredients

1 large zucchini or 2 small

1 clove of garlic peeled and minced

¼ Cup fresh basil; we grown our own, but you can find it at any grocery store

¼ cup fresh oregano.

1 tablespoon lemon zest

2 organic eggs or ‘Flax Egg’

¼ cup gluten free flour

¼ teaspoon Onion powder or to taste

1 teaspoon salt or to taste

¼ teaspoon of pepper or to taste

Dip Ingredients

1 Avocado ripe and mashed

1/2 cup sour cream or yogurt

1/2 cup finely chopped dill

lemon juice to taste

Instructions

Using the large holes of a box grater, grate zucchini, potatoes or vegetables.. Place veggies in a colander set in the sink and toss with 1/2 teaspoons kosher salt. Let stand 10 minutes, and then wring vegetables chosen to dry in a clean kitchen towel to remove moisture. Place into a large bowl and gently mix in the stirred egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons chosen cooking oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons shredded vegetable mixture into pan; repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.

Notes

If you want more veggies try adding a ½ cup of finely chopped sweet potato or spinach!