Zucchini Mushrooms Fritters With Avocado-Yogurt herbs Dip
Vegetarian, vegan, gluten free, dairy free
Zucchinis Mushrooms fritters are delicious starch free ideal for breakfast snacks, with a salad for a meatless Monday and side dish.
Using avocado as a substitute for eggs to make the fritters is healthily cooking.
The sauce with avocado is tasty and can be eaten by almost everyone. They can be devoured in one or two bites.
Make them, combining shredded squash, lemon zest and scallion with the light batter obtain with avocado and herbs.
Heat the pancake device, spray with avocado oil and cook them until golden all over.
Sprinkle with salt and serve with a creamy dip of avocado yogurt, herbs and enjoy.
- 1 pound of zucchini, (about 2 cups shredded)
- 4 oz of Mushrooms
- ½ avocado
- ½ cup water or more (milk optional)
- 1 tablespoon extra virgin avocado oil
- ¼ teaspoon grated lemon zest
- 1 teaspoon coriander
- ¼ teaspoon pepper
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- ½ cup plain yogurt
- ½ avocado
- 1 tablespoon chopped leaves of mint, coriander, and thyme
- Avocado oil spray
1/Prepare the dip
Mash together garlic and herbs, add the second half of avocado, lime juice, yogurt.
Blend all, cover and refrigerate until ready to use.
2/Prepare the mushrooms, clean and slice.
3/Prepare the zucchinis: using a spiralizer or a food processor shred the squash in pasta look-like.
4/ Sauté mushrooms and garlic, when they are nearly brown add the squash pasta, cook all few minutes.
5/Make the batter for the fritters:
Blend together avocado and water add some avocado oil to make it more creamy and help to get golden.
6/Toss the mix vegetables with the batter, add spices and herbs,
7/Heat your pancake iron, spray the oil, make little balls to get the shape, cook few minutes.
8/Keep the oven at 380F line with a silicon sheet and keep the cooked fritters hot and crispy until you serve.