• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Spicy Yellow Squash Fritters with Cilantro Dipping Sauce

    Spicy Yellow Squash Fritters made with parsley, garlic, and red pepper flakes are dressed in a delicious and smooth Cilantro Dipping Sauce featuring homemade cashew sour cream.


    Ingredients
    For the Cilantro Cashew Sour Cream
    1 1/3
    cups
    raw cashews
    2/3
    cup
    water
    2
    tablespoons
    lemon juice
    1/2
    teaspoon
    garlic powder
    1 1/2
    teaspoons
    apple cider vinegar
    1/2
    lime, zested
    *
    salt and pepper to taste
    1/4
    cup
    cilantro, finely chopped
    For the Spicy Yellow Squash Fritter
    1 1/2
    tablespoons
    ground flax seed
    3
    tablespoons
    warm water
    1
    large yellow summer squash, shredded
    1/2
    medium onion, minced
    1/2
    cup
    parsley, finely chopped
    1/2
    teaspoon
    garlic, minced
    1/4
    teaspoon
    cumin
    1/4
    teaspoon
    red pepper flakes
    1
    tablespoon
    Olive Oil
    2
    tablespoons
    flour
    *
    salt and pepper to taste
    2
    tablespoons
    coconut oil
    Directions
    Make the Cilantro Cashew Sour Cream: first place raw cashews in a bowl and top with water. Ensure that the nuts are 2 inches below water. Allow to soak overnight. Rinse cashews and place in high speed blender or food process or with water, lemon juice, garlic powder, vinegar and lime zest. Blend until creamy and smooth. Pour out into container and stir in cilantro. Season with salt and pepper to taste and refrigerate until ready to serve.
    Make the Spicy Yellow Squash Fritters: first combine flax seeds and warm water in a small bowl. Stir to combine and allow to sit a few minutes to gel. Meanwhile, press squash between paper towels to remove excess moisture.
    Once flax egg has set, combine with all ingredients except for coconut oil in a bowl. Stir until a sticky dough forms. Season with salt and pepper to taste.
    Preheat a medium sized skillet on medium heat. Heat coconut oil.
    Scoop balls of batter, about 2 tablespoons each, onto skillet. Slightly flatten each one and let cook for 3-4 minutes per side, until golden and crisp. Drain on paper towels and repeat process until all fritters are fried, using more coconut oil if needed.
    Serve fritters with cashew cream. Garnish with a bit of cilantro and lime zest.

    The base number of servings for this recipe is 4
    OK

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