In order to bring you the best organic produce, some ingredients may differ from those depicted.

Zucchini fritters with spiced yogurt, watercress and toasted almonds

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

5–20 Minutes

These light, crispy zucchini patties are made with coconut flour and scallions and lightly fried to add a little tasty caramelization and crunch. A little harissa spices up the yogurt topping, while a watercress and orange salad round out the meal.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ cup of almonds
1 teaspoon of harissa
2 medium zucchinis
2 scallions
2 eggs
medium bunch watercress
1 blood orange
1 meyer lemon
½ cup greek yogurt
1/4 cup coconut flour

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast almonds, prep veggies

Preheat oven to 350°F. Roughly chop almonds and place in a small bowl with ½ teaspoon of olive oil, a pinch of salt and ½ teaspoon of the harissa, reserving the rest for later. Mix until coated and transfer to baking sheet. Place baking sheet in the oven and toast nuts until lightly brown, 8 to 10 minutes. After almonds toast, reduce oven heat to 200°F to keep fritters warm when cooking multiple batches later. Meanwhile:
*Grate zucchini on largest holes of grater. To dry, place zucchini on dish towel or double ply paper towel and wring out water.
*Thinly slice scallions.

Make patties

In a large bowl, combine zucchini, scallions, coconut flour, eggs, ½ teaspoon salt and ½ teaspoon pepper. Stir until well combined. Form into 6 small patties or 4 large patties.

Fry fritters

Heat skillet over stovetop on medium-low heat with 1 tablespoon oil. Once hot, cook fritters in batches until brown and crispy on both sides, about 5 minutes each side. Place in preheated oven to keep warm. While fritters cook:
*Trim ends off watercress. Rinse and dry.
*Slice ends and peel off orange. Slice into rounds.

Make salad, lemon yogurt

Squeeze juice of ½ lemon into yogurt. Add pinch of salt and the remaining ½ teaspoon of harissa. Stir well to combine. In a separate bowl, toss watercress with toasted almonds, oranges, ½ tablespoon of oil and the other ½ of lemon juice.

Plate, serve

Serve fritters on two plates alongside salad and top with yogurt.

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