Zucchini Fritters with Lemon-Sour Cream Sauce
Cherry-Pecan Quinoa Toss
Ingredients
- 1½ lb zucchini (about 3 medium), shredded
- 1½ tsp kosher salt
- 3 green onions, thinly sliced
- 2 large eggs, lightly beaten
- ½ tsp pepper
- ⅔ cup flour
- ½ tsp baking powder
- ¼ to ½ cup olive oil (for frying)
- 1¾ cups sour cream
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
Instructions
- Combine zucchini and 1 tsp salt; set aside for 10 minutes. Press zucchini against the holes of a colander to remove excess liquid.
- Combine zucchini, green onions, egg, ¼ tsp salt and pepper in a large bowl. Combine flour and baking powder; add to zucchini mixture, stirring well.
- Heat oil in a large nonstick or cast-iron skillet over medium-high heat.
- Spoon 2 to 3 Tbsp batter per fritter in hot skillet. Cook 3 to 4 minutes per side or until golden brown. Drain on paper towels.
- Repeat with remaining batter, adding additional oil, if needed.
- Combine sour cream, zest, lemon juice, and ¼ tsp salt in a medium bowl; serve with fritters.
Side Dish Ingredients
- 3 cups vegetable broth
- 2 cups uncooked quinoa
- ⅔ cup dried cherries (or use dried cranberries)
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp pepper
- ½ cup chopped pecans
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Bring broth to a boil in a medium saucepan. Add quinoa, cherries, thyme, salt and pepper. Cover and cook 12 minutes, stir in nuts and arugula.
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