Love love LOVE it when Zucchini are springing forth at their shiny best, not all munted up after being shipped hither tither. Try and get your hands on some local babies, or better still, grow them! These fritters are just the best with fresh herbs.
Pinch of salt
1 cup chopped spring onions
¼ cup chopped dill
1 teaspoon dried tarragon
1 teaspoon celtic sea salt
A few grinds black pepper
Zest of 1 lemon
1 teaspoon nutritional yeast
½ cup of WALNUT CHEESE (take our basic cheese recipe here and add 1/2 a cup of walnuts : you can get away with just walnuts but the creamy cheese really adds to the texture and keeps them moist)
2 Tablespoons Olive Oil
½ cup ground flax meal
- Grate zucchini, toss with salt and pop into a juicing bag or just a bowl is fine. Leave for about 30 minutes, then squeeze out as much moisture as you can. You can use a paper towel if you don't have a juicing bag.
- Then mix in remaining ingredients, adding the flax meal last.
The mixture should be firm enough to pick up with your hands but a little sticky. If it seems too liquid, add a little more flax meal and wait a couple of minutes. Drop into fritter shapes onto a dehydrator tray, about 5-6cm rounds. Dehydrate till a little crust forms on the outside, about 4 hours.
Pop on a bed of spinach, or put inside and iceburge lettuce cup , top with coconut yoghurt (recipe coming) , tomato chilli jam (recipe coming!) and pine-nut parmesan (see below)
2 cups of pine nuts
½ cup water
1tsp olive oil
1 tablespoon sea salt
2 tablespoons lemon juice
2 tablespoons nutritional yeast
Process all ingredients in a food processor. spread across a dehydrator sheet or baking paper in a thin layer (around 2-3mm). dehydrate till firm- about 12 hours. turn over onto another tray or fresh baking paper and dehydrate a further 24 hours. remove, cool and break into shards. store in an airtight container in the fridge. this stuff lasts forever and is a great additional any salad, pizza, you name it!