Gluten Free Zucchini Fritters with Lemon Basil Dipping Sauce

Hungry yet? I already had dinner, but that pic makes me want to go downstairs and attack the fridge again. You guys probably remember when my friend Ali and I took the cooking class during my visit to Florida. One of the entrees we learned to make was a zucchini fritter with a lemon basil dipping sauce. In the class, we deep fried the fritters. I don't deep fry things. I just don't. It's not healthy and I can't run off the fat and calories right now. They were absolutely delicious when we made them in class, and I was hoping that by searing them in coconut oil and throwing them in the oven for a few minutes, I could make them just as delicious.

I will admit that the shape and fluffiness was slightly different between the two methods, but this healthier version still knocked my socks off! Not only did I choose a healthier fat and use less of it, I also used gluten free flour! They are close to vegan, by just the use of an egg and an egg white. I know how to make a flax egg, but I just don't think it would serve the same purpose in this kind of recipe as it does in baking. I'm really not sure what to use instead of eggs to make it vegan. Gluten free is just fine with me!

Did I tell you guys I am growing fresh herbs? I don't think I did....check it out:

Mint, basil, and rosemary

It's so nice to have fresh herbs! Over time, I imagine it will save me quite a bit of money and make my food that much better! Plus, I can make Nojitos all of the time with the mint! Woo hoo!

I hope you guys make these, because I really enjoyed them both times!

Here's what you'll need:

Dipping Sauce:

1 cup sour cream (you can use lite)

2 tbsp lemon juice (you can use more to taste)

1 tbsp chopped fresh basil

Salt and pepper to taste

Fritters:

2 medium or 4 small zucchini, coursely shredded with a cheese grater

1 garlic clove, minced

1 medium shallot, minced

1 tea lemon zest

1/2 tea cumin

1/2 tea salt

1/4 tea freshly ground black pepper

1 egg lightly beaten

1/2-3/4 cup gluten free all-purpose flour

1/2 tea baking powder

1-2 tbsp coconut oil (you can use EVOO)

Combine the sour cream, lemon juice, and basil in a bowl, and season with the salt and pepper to taste. Add more lemon juice if desired.

Refrigerate until ready to use.

In a large bowl, combine the zucchini, garlic, shallot, lemon zest, cumin, salt and pepper. Pour the egg on top, and stir until evenly combined. Add the flour a little bit at a time, and stir until evenly incorporated. This is what the batter should look like once there has been enough flour added:

Prepare a large, nonstick skillet by placing on the stove on medium to high heat, and add a tbsp of coconut oil. Allow to melt and get hot (oil will "quiver").

Add large spoonsful of batter at a time to the oil and allow to lightly brown on one side before flipping.

Cook evenly on both sides, then place on a cookie sheet to go in the oven. Oh yeah, preheat your oven to 350F. Once you are done searing the fritters on both sides, pop the cookie sheet in the oven for about 15 minutes, then you're done!

The warm fritters combined with the tangy dipping sauce is a perfect combination. I just ate the last few for lunch today, and I already want to make more! Please make these you guys! You won't regret it!

Have a wonderful weekend! Don't forget to post those OOTD pics on Instagram with hashtag OOTD and tagging @pugmamastace. I'll be back soon with a soup recipe!

Happy Trails!

Stacey

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