Gluten-Free Zucchini Fritters with Lemon Basil Cashew Cream

Ingredients

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Water

  Plain, clean water

  3 tbsp or 44g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Salt

  Table

  ½ tsp or 3g

• Chickpea flour

  (besan)

  ¼ cup or 23g

• Chives

  Raw

  3 tbsp chopped or 9g

• Arrowroot flour

  1 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Water

  Plain, clean water

  ¾ cup or 178g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare a “flax egg” by mixing flaxseeds and water and let sit 5-10 minutes until thickened.
2. Place grated zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
3. Place zucchini in a large bowl and gently mix in flax egg, flour, chives, and arrowroot powder; season with salt and pepper.
4. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt.
5. For cashew cream, combine al remainingl ingredients together in a high-speed blender, and blend until smooth. Serve with lemon basil cashew cream.