Zucchini Fritters

Recipe and photographs by Florencia Tagliavini, the NutraMilk nutritionist.

INGREDIENTS

For the Fritters:

• 1 large zucchini, grated
• 3/4 cup gluten-free flour
• 3/4 cup plant-based milk made with the NutraMilk (I used cashew milk)
• 1 egg
• 2 tbsp. corn meal
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp of fresh herbs such as parsley (optional for garnish)
• butter, butter alternative or oil of choice

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Place grated zucchini in a colander over the sink. Sprinkle salt and let sit for 10-15 minutes to release liquid and then drain completely.
• In a bowl, add the remaining fritter ingredients and whisk until a batter is formed.
• Add zucchini once liquid has drained and mix to combine into batter.

• Heat olive oil, butter or butter alternative in a large skillet over medium-high heat.
• Using a 1/4 measuring cup scoop the batter and pour into piles in the hot pan, flattening with a spatula, and cook until the underside is nicely golden brown, about 3 minutes. Flip and cook on the other side, about 1-2 minutes longer.
• Remove from the heat and place on paper towels to drain.
• Fill the pan with as many as you can fit and repeat process for the next batch.
• Serve topped with sour cream or any dip of choice and a sprinkle of parsley to garnish.