Crunchy Zucchini Fritters w/Avocado Dill Dip

Zucchini is a sentimental favorite of mine. My mom grew so much of it that as kids we'd be dispatched nightly to drop bags of it off at unsuspecting neighbors houses. But even sauteed zucchini gets a little boring after a while. Here's a fresh and easy way to enjoy zucchini again and most of the ingredients are available at the farm stand. Load up and enjoy!

What you need:

• 1 large zucchini or 2 small

• 1 clove of garlic peeled and minced

• ¼ cup fresh basil

• ¼ cup fresh oregano

• 1 tablespoon lemon zest

• 2 organic eggs

• ¼ cup flour

• ¼ teaspoon Onion powder or to taste

• 1 teaspoon salt or to taste

• ¼ teaspoon of pepper or to taste

• 2 tablespoons Olive Oil per fritter batches (more may be needed with additional batches)

Avocado Dill Dip

• 1 avocado

• 1/2 teaspoon onion powder

• 1/2 teaspoon Vegenaise or 1 tsp. Mayonnaise

• 1/2 cup chopped dill

Directions:

• Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in 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 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 zucchini 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.

• Mix all ingredients of avocado dill dip together until creamy.

#Zucchini #Dill #Oregano #Basil #Eggs