Crunchy Zucchini Fritters With Avocado Dill Dip

By nnlester

Ingredients

• 1 large or 2 small zucchinis
• 1 clove of garlic, peeled and minced
• 1/4 cup fresh basil
• 1/4 cup fresh oregano
• 1 clove of garlic
• 1 Tbsp. organic lemon zest
• 2 organic, free-range eggs
• 1/4 cup coconut flour
• 1 tsp. salt
• 1/4 tsp. of pepper
• 2 Tbsp. organic coconut oil
• Avocado Dill Dip
• 1 ripe avocado
• 1/2 tsp. of onion powder
• 1/2 tsp. Vegenaise
• 1/2 cup finely chopped dill
• Salt to taste

Details

Servings 1
Adapted from recipes.mercola.com

Preparation

Step 1

Using the large holes of a box grater, grate the zucchini, place them in a colander set in the sink, and toss with 1/2 tsp. of salt.

Place the zucchini in a large bowl and gently mix in the egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper.

Mix well to combine. Then slowly add the flour last while stirring so no lumps form.

Heat 2 Tbsp. of coconut oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of the batter into the pan.

Cook fritters for 2 to 3 minutes until golden, then lower heat to medium.

Turn the fritters, and then repeat the process. Transfer the cooked fritters to a plate and set aside in a warm place.

For the Dip

Cut avocado in half, and remove the seed.

Scoop meat with a spoon and place in a bowl.

Add all other ingredients.

Mash until smooth.