Delicious zucchini fritters made with shredded zucchini, carrots, chickpea flour, and seasoned with fresh dill. Served with a creamy dill vegan sour cream.
1: Grate the zucchini and carrots. Place a sieve over a bowl and lay a cheese cloth or kitchen towel inside.
2: Transfer the grated veggies into the cloth, add a pinch of salt and let rest for 10 minutes.
3: Gather the ends of the cloth and squeeze out about half of the water from the veggies.
4: Remove the water and place the veggies into the bowl. Add remaining ingredients and combine with a spatula until the mixture holds together.
5: Transfer to the fridge for 10 minutes.
6: Make the dill sour cream by blending all ingredients (except dill) until smooth, then add dill and set aside.
7: Form 10-12 fritters from the mixture.
8: Pan-fry in a bit of oil for 3 minutes on each side or bake at 175°C for 10 minutes.
9: Serve with the sour cream and garnish with lemon zest, spring onion, and extra dill.
