Zucchini fritters with spiced yogurt, watercress and toasted almonds

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

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.

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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


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.