Ingredients
For the Fritters:
·2-3 courgettes, grated
·1 cup of kale finely chopped
·2 free-range organic eggs
·1/4 cup + 2 tablespoons plain or almond flour
·1/2 teaspoon garlic minced
·1/2 teaspoon salt
·1/4 teaspoon black pepper
·1-2 tablespoons of oil of choice
For the Sriracha Sour Cream:
·1/2 cup raw cashews, soaked for 15 minutes, then drained
·1/2 teaspoon apple cider vinegar
·1/4 teaspoon salt
·1 teaspoon sriracha, or more to taste
For the sour cream, add the soaked cashews, apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it's too thick, add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth. Place in a bowl and refrigerate until ready to use. Place grated courgettes in a colander and sprinkle with a bit of salt to get them to release more water. Let sit a few minutes, then place them into a clean dish cloth and squeeze out all the excess water. Place dry courgette in a bowl, and add chopped kale, eggs, flour, garlic, salt and pepper. Stir to combine. Take 2 tablespoons at a time and form round fritters using your hands. Heat the oil in a frying pan over medium high heat, then add the fritters to a pan, one at a time. Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the other fritters. Serve with sriracha sour cream and enjoy!
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
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