Zucchini Fritters with Sweet Pea-Avo Guac
So much summer on one plate…and in one bite!
- 2 cups grated zucchini
- 1 cup cooked and cooled quinoa
- 2 eggs beaten
- 2 cloves minced garlic
- 2 Tbsp chopped green onion
- 2 tsp lemon zest
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-3 Tbsp flour i.e. all-purpose, oat, quinoa, chickpea
- Coconut or avocado oil for frying
- 1 small ripe avocado pit removed
- 1 cup frozen and thawed or fresh sweet green peas
- Juice of a lime about 2-3 tsp
- 1/4 tsp fine sea salt
- 1/3 cup chopped red onion
- 1 ½ tsp ground cumin
- 2 Tbsp finely chopped cilantro optional
Squeeze out any access water from zucchini after grating by placing zucchini into a mesh strainer or colander.
In a large bowl, mix together zucchini, quinoa, eggs, garlic, onion, lemon zest, cheese, salt, pepper and enough flour to bind the mixture, starting with 1 tbsp.
Heat large non-stick skillet over medium heat and coat bottom with oil.
Scoop out about 1/4 cup of the zucchini mixture into the pan, lightly pressing down with a fork. Scoop out two or three more into pan, careful not to crowd each one. Cook fritters until golden on the bottom, about three minutes. Flip and gently press down to lightly flatten. Cook about 3 more minutes or until golden.
Remove from pan and onto a paper towel lined plate. Repeat with the remaining zucchini mixture, adding more oil to pan as needed. Hold fritters in warm oven until ready to serve. Serve on a bed of that guac!
Place all ingredients in bowl of a food processor. Pulse until combined or desired texture. Guacamole can be smooth or left slightly chunky. Taste and adjust seasonings, if necessary. Serve immediately or cover tightly and serve within 4 hours.
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.