Zucchini and Kale Fritters

by Kelly and Cricket
Zucchini and Kale Fritters


For the Fritters:
·2-3 zucchinis, grated
·1 cup of kale finely chopped
·2 free-range organic eggs
·1/4 cup + 2 tablespoons almond flour
·1/2 teaspoon garlic powder
·1/2 teaspoon salt
·1/4 teaspoon black pepper
·1-2 tablespoons of avocado oil for pan or oil of choice

For the Sriracha Sour Cream:
·1/2 cup raw cashews, soaked for 15 minutes, then drained
·1/2 teaspoon apple cider vinegar
·1/4 teaspoon salt
·1 teaspoon sriracha, or more to taste


For the sour cream, add the soaked cashews, apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it's too thick, add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth. Place in a bowl and refrigerate until ready to use. Place grated zucchini in a colander and sprinkle with a bit of salt to get them to release more water. Let sit a few minutes, then place them into a clean dish cloth and squeeze out all the excess water. Place dry zucchini in a bowl, and add chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine. Take 2 tablespoons at a time and form round fritters using your hands. Heat the oil in a skillet over medium high heat, then add the fritters to a pan, one at a time. Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the other fritters. Serve with sriracha sour cream and enjoy!

Down farm provide fantastic local organic vegetables to our door each week, the quantity, taste, freshness and quality are perfect and we couldn't be happier! Thankyou!

— Karen Quinn and Family

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