Zucchini fritters with spiced yogurt, watercress and toasted almonds

Zucchini fritters with spiced yogurt, watercress and toasted almonds

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 610 Calories/Serving

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

  • 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



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.