• Ijeoma I.J. Popoola

Zucchini Basil Fritters

I was having a lazy Sunday afternoon when I suddenly jumped off the couch and thought of making this dish. I knew the ingredients were already in my refrigerator, so it only made sense to - it was just a matter of making it happen. In 30 minutes you'll have an easy dinner or eat as a snack. This is a super easy recipe with less than five main ingredients. It's full of vitamins and healthy. Top it off with seasoned vegan sour cream and cherry tomatoes. Enjoy and let us know how you love this dish.

INGREDIENTS

  • 6 small potatoes; cubed and boiled

  • 1 small green zucchini

  • 3 tablespoons wheat flour

  • 1/4 cup chopped basil leaves; fresh

  • 1/4 cup rapeseed oil or canola oil

  • 1/4 cup cherry tomatoes

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic seasoning

  • 1/4 teaspoon red pepper flakes

  • 1/2 curry seasoning

  • 1/2 all-purpose season

  • Salt and pepper for taste

DIRECTIONS

  • Boil your potatoes in about 2 cups of water and a pinch of salt, until it’s soft. Drain your water. Cube your potatoes. You can leave the potato skin.

  • Cut your zucchini in small cubes and place them in a food processor. Chop up your zucchini into small pieces. Place it in a mixing bowl.

  • Add your potatoes, seasoning, flour, and basil leaves.

  • Heat a medium-sized cast iron pan on medium heat.

  • Shape your fritters round to about 4-5 inches wide.

  • Fry your fritters in oil until each side is golden brown.

  • Serve and enjoy your Zucchini Basil Fritters with fresh tomatoes.


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IJEOMA and my name means "Safe Journey"

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