Zucchini Ricotta Fritters with Avocado-Greek Yogurt Sauce and a quick Beet & Carrot Slaw

Not the best day to go outside today. There is a summer storm going on and it got worse while we were doing groceries at the market. A tree fell over a road close to our street; luckily we didn’t see anyone hurt. My hubby and I actually ran home on the last 2 blocks because big branches were falling on cars next to us. This is the first time I was actually scared of a storm here.

Veggie fritters are something that we eat quite often at home. They make a super simple and quick dinner. The creamy avocado-Greek yogurt sauce goes very well with the fritters and the slaw adds a nice crunch to the dish. I love eating raw beets and their sweetness mixes very well with the apple cider vinegar from the dressing.

This recipe makes about 10 fritters.

Ingredients:

For the Fritters:

3 Zucchinis, shredded without the core (seeds)

250gr Ricotta

1 egg

Pinch of cayenne

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of lemon pepper (optional)

Pinch of pepper

1 teaspoon of salt

1/3 of a cup of panko breadcrumbs

¼ of a cup of breadcrumbs

Olive oil for frying

For the quick slaw:

2 beets (I used the candy cane variety), shredded

1 carrot (I used a purple one), Shredded

¼ of a cup of olive oil

¼ of a cup of apple cider vinegar

2 tablespoons of honey

1 teaspoon of mustard

Salt

Pepper

For the avocado-Greek yogurt sauce:

2 avocado

4 tablespoons of Greek yogurt

Juice of 1 lime

2 tablespoons of chopped parsley

¼ of a teaspoon of celery salt

Extra salt to taste

Decoration:

Chives

To make the quick slaw, first shred the beets and carrot. In a bowl, whisk the olive oil, apple cider vinegar, honey, mustard, salt and pepper. Add the beets and carrot. Mix well. Let it sit in the fridge until ready to serve.

To make the avocado sauce, just place all of the ingredients in the food processor and pulse until you get a creamy sauce. Transfer it to a bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the fritters, shred the zucchini. I don’t shred the core part with the seeds. Then squeeze out as much water as you can from them. Transfer the squeezed zucchini to a large bowl, add the reminaing ingredients for the fritters and mix well.

Add some olive oil to a large non-stick pan over medium heat.  To form each fritter, just scoop about 1/3 of a cup of the zucchini mixture and place it on the hot pan. Flatten it a bit with a spatula and fry it until golden on both sides. This will only take a few minutes per side.

To serve, spread some of the avocado sauce on each plate and serve the fritters stacked on top of the sauce. Finish it by adding some of the slaw and a bit of chives.