2 Servings 20 min Cook
1 Tbsp, ground Flaxseed
3 Tbsp Water
1 Small Zucchini
1/2 Tsp Salt
1/4 Cup Chickpea Flour
3 Tbsp chopped Chives
1 Tbsp Arrowroot Flour
1 Dash Salt
1 Dash Pepperr
1/3 Cup Vegetable Oil
1 Cup Cashew Nuts
3/4 Cup Water
1 Tsp Lemon Zest
2 Tbsp Lemon Juice
2 Cup leaves, whole Basil
1 Tsp Dijon Mustard
1 Dash Salt
1 Dash Pepper
Prepare a “flax egg” by mixing flaxseeds and water and let sit 5-10 minutes until thickened.
Place grated zucchini in a colander set in the sink and toss with 1/2 teaspoons salt.
Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
Place zucchini in a large bowl and gently mix in flax egg, flour, chives, and arrowroot powder; season with salt and pepper.
Heat oil in a large skillet over medium heat.
Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.
Transfer fritters to a paper towel–lined plate; season with salt.
For cashew cream, combine al remainingl ingredients together in a high-speed blender, and blend until smooth.
Serve with lemon basil cashew cream.
