INGREDIENTS:
Fritters
2 zucchini
2 eggs
1 garlic clove, minced
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon fresh lemon zest
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
Avocado Onion dip
2 avocados
1 teaspoon onion powder
1 teaspoon mayonnaise
1/2 cup dill, finely chopped
1. Grate zucchini into a colander using the large holes of a grater. Add in 1/2 teaspoon salt, and let stand for 10 minutes. Place zucchini into a paper towel and wring out as much moisture as you can.
2. Place zucchini into a large bowl and add in eggs, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well using fingers, then add in flour and mix so that no lumps form.
3. Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add 2 tablespoons of zucchini mixture, and repeat spacing fritters an inch or so apart.
4. Cook fritters for 2 - 3 minutes or until they turn a golden brown. Turn fritters and cook for another 2 - 3 minutes. Place cooked fritters into a warm plate while cooking remaining fritters. Add more oil if necessary.
To prepare avocado dip, cut avocados in half and remove the seed. Using a spoon, scoop out the meat and transfer the meat into a bowl. Mash the avocados, then add the onion powder, mayonnaise, and the dill. Stir the mixture until creamy.
