Beverage, Recipes

August 9, 2018

Zucchini Fritters and Red Raspberry Float Cocktail

So, I am completely obsessed with both of these recipes. Yesterday was apparently national zucchini day in the US so I wanted to find an appetizer that highlighted them. I can across this recipe on Food 52 and I am so happy I did. They are so delicious and to quote my fiancé “what are these little green patties? They are amazing, I could eat twenty of them as least!”

Zucchini is a super versatile vegetable. You can:

  • Eat it raw with a veggie dip
  • Make it into ‘zoodles’
  • Grill it
  • Sauté it
  • Bake it into bread
  • Bake it with chocolate
  • Make it into patties (like these)
  • Add it to smoothies

It also has great nutritional benefits!

  • Low calorie
  • Low in carbohydrate
  • High water content
  • Vitamin A which is good for maintaining eye health
  • Over 50% of your daily recommended Vitamin C in ONE medium zucchini
  • Potassium which helps with blood pressure, making it heart healthy
  • Helps with GI problems like constipation and diarrhea because it is high in fiber and high in water

This recipe also has tofu and eggs which makes it a good source of plant based protein. You can make these into appetizers, veggie balls in pasta, veggie burgers, or I added it to brown rice noodles with the peanut sauce and made it into a creamy noodle bowl. I will definitely be making more of these in the future and freezing them so I always have a quick healthy dinner on hand, even when I am low on time.

Now for the cocktail. OMG, it’s so good. It is like a grown up summer float of sorts. You can make the sorbet alone obviously without making it into a cocktail as well.

Most sorbet has a lot of sugar, but this is really just mostly raspberries keeping it a really healthy and refreshing dessert, not to mention tons of anti0oxidants!

The Recipe

Zucchini Fritters

  • 2 large zucchini
  • spring onion, about 1 tablespoon
  • 50 grams tofu
  • cloves garlic, minced
  • 3 tablespoons parsley
  • egg
  • tablespoons breadcrumbs
  • 1 tablespoon olive oil

Peanut Sauce (if you want)

  • 5 tablespoons sugar free peanut butter
  • 5 tablespoons soy sauce or tamari
  • 1 tablespoon agave or honey
  • 1 garlic clove
  • 1 lemon, juiced
  • 2 tablespoons coconut or peanut oil
  1. Grate the zucchini with a cheese grater and put in a cheesecloth. Let the water strain out for at least 30 minutes.
  2. While the zucchini sits you can make the peanut sauce (if making). Add all ingredients to a food processor and process until smooth.
  3. Squeeze remaining water out of zucchini through the cheesecloth. Add it to a bowl with the remaining ingredients and mix.
  4. Form into patties. Heat olive oil in non-stick skillet. Place patties on skillet and cook for about 3-4 minutes until browned. Flip and cook for another 2-3 minutes. Top with peanut sauce if desired or serve on top of rice noodles.

Red Raspberry Sorbet

  • 1 pound frozen raspberries
  • 1 tablespoon honey
  • 2 tablespoons vodka
  1. Blend ingredient in a blend until smooth. Remove and either serve immediately or freeze.

Raspberry Float Cocktail

  • 1 scoop raspberry sorbet
  • 1 oz gin
  • sparkling water
  • Lemon twist for garnish
  1. Place 1 scoop of sorbet into cocktail glass. Top with gin and sparkling water.

Enjoy! ~ Amanda

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