Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


Anyone who has every grown a zucchini plant will be familiar with zucchini fritters, or pancakes, or whatever you happen to call them. For the most part these contain eggs, which make them like little tiny frittatas, but I opted for the vegan version with flour, which turns them more into a veggie latka. And I like it! Served along with some freshly diced avocado, and cashew aioli 

SERVES:   1 – 2

DIETARY CONSIDERATION:  Vegetarian, Sugar Free, Dairy Free, Gluten Free


Zucchini Dill Fritters:

  • 2 Small Zucchinis, about 2 Cups

  • 1 Carrot, Grated

  • 1 Green Onion, Sliced

  • 1/2 Cup Rolled Oats (or quinoa, or even buckwheat), ground in a Vitamix to make flour

  • 2 Tbsp. Black Sesame Seeds

  • 1 Rounded Tbsp. Chopped Dill

  • 1/4 tsp. Sea Salt

  • 1/8 tsp. Ground Cumin

  • 1/8 tsp. Ground Pepper


Cashew Aioli:

  • 1/2 Cup Cashews

  • 1/4 Cup Water

  • 1/4 Cup of Lemon Juice

  • 1/2 tsp. Apple Cider Vinegar

  • the Zest of one Lemon

  • 1/8 tsp Sea Salt


Zucchini Dill Fritters: Begin by grating the zucchinis. Sprinkle them with a little salt and let them drain in a colander for about 20 minutes.
In a bowl combine the carrot, onion, dill, sesame seeds, oat flour, and spices.
Squeeze the zucchini to remove extra water and add to the mix. Combine thoroughly.
Heat a pan to medium heat and add a splash of coconut or avocado oil. Take about 2 Tbsp. of mix and flatten in your palms making a thin pancake shape. Cook them for about 1-2 minutes per side, or until crisp and golden, adding more oil as needed.

Cashew Aioli: Soak the cashews overnight in fresh water. The next day, drain them and combine alongside the other ingredients. Puree until smooth. You may need to adjust for more water and seasoning. Keeps in the refrigerator for about 5 days.

Stacey Christie