Zucchini and Kale Fritters

by Kelly and Cricket
Zucchini and Kale Fritters


For the Fritters:
·2-3 zucchinis, grated
·1 cup of kale finely chopped
·2 free-range organic eggs
·1/4 cup + 2 tablespoons almond flour
·1/2 teaspoon garlic powder
·1/2 teaspoon salt
·1/4 teaspoon black pepper
·1-2 tablespoons of avocado oil for pan or 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 zucchini 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 zucchini in a bowl, and add chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine. Take 2 tablespoons at a time and form round fritters using your hands. Heat the oil in a skillet 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!

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