Well, this week I've been laid up in bed with Lyme disease. In case you've never experienced this delight, let me sum it up for you: it's a bitch. If you ever want to feel half-dead, crazy, and like you have half a dozen different illnesses, this is the disease for you.
After 5 days of eating nothing fresher than packaged guacamole, I was losing my mind. So yesterday I dragged my chair up to the counter and decided to whip up something that would be 1) nearly effortless, 2) quick, and 3) comforting. Mission accomplished! These fritters are rib-sticking enough to make you feel better about life, but light enough that they're good summer eats, and bonus, they come together in a flash!
Zucchini Fritters with Spicy Lemon Aioli
2 zucchini, grated
1 small potato, grated
1 medium onion, grated
1 can chickpeas, drained
1/3 cup mayo (I love Just Mayo or Nayonaise)
1 tsp cumin
1/2 tsp coriander
1/4 cup nutritional yeast
salt and pepper
1 cup mayo
1/4 cup lemon juice
1 1/2 tsp paprika
1/2 tsp cayenne
Mix together the grated veggies, wrap in a paper towel, and squeeze out excess moisture. In a food processor, blend the remaining ingredients til nearly smooth (some chunks of chickpea are just fine). Transfer to a bowl and fold in the grated veg.
Meanwhile, prepare the aioli: whisk together all ingredients, adjusting to taste.
Now, coat the bottom of a pan with oil and, over medium-high heat, cook fritters til browned, several minutes each side (smaller fritters hold together better). Place on paper towel to drain off excess oil.
Serve with a dollop of aioli and enjoy!