Zucchini Fritters with Sesame Garlic Sauce

Ingredients

2 large zucchini, shredded (about 3 cups)

3 1/3 cups water, divided

1 tsp. sea salt, divided

1/2 cup flaxseeds, ground

4 large carrots, peeled and shredded (about 1.5 cups)

3 TB. fresh chives, finely chopped

1/2 tsp. garlic powder

1/2 tsp. black pepper, divided

1/2 head medium or large cauliflower, washed and cut into small florets

4 cloves garlic, sliced

2 TB. sesame oil

1 tsp. ground cumin

Instructions

Preheat the oven to 400°F. In a medium saucepan, bring 3 cups water to a boil. Line a baking pan with parchment paper. Place shredded zucchini into a large mixing bowl with 1/2 teaspoon sea salt. Stir to mix. Scoop the zucchini into nut milk bag or colander and let sit over the sink for 10 minutes.

Add 2 tablespoons ground flax to a small bowl with 1/3 cup water. Stir to mix and let sit for 10 minutes.

Once water on stove starts boiling, add cauliflower, cover and reduce heat to medium low. Simmer for 5 minutes or until the cauliflower is very tender.

Place shredded carrots into same large bowl used for zucchini. Add chives, remaining ground flax, garlic powder, and 1/4 tsp. black pepper. When 10 minutes has passed, squeeze the water out of the zucchini and add to bowl. Add gelled flax to bowl and use a spoon to mix well.

Drop heaping spoonfuls onto the parchment paper and flatten with the spoon to form 2-3 inch rounds that are no more than 1/4-inch thick.

Bake for 15 minutes.

In a small saucepan, warm sesame oil over low heat and stir in the garlic. Cook the garlic, stirring frequently, until tender and becomes fragrant, about 2 minutes. Scrape the garlic and sesame oil into a blender. Use a slotted spoon to drain the cauliflower and add it to the blender as well. Reserve 1 cup of cauliflower water and add to blender along with cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Blend until smooth. If needed, add more cauliflower water to thin sauce.

After 15 minutes, remove fritters from the oven, flip with a spatula, and bake for 5 minutes more. When finished, serve immediately with a drizzle of warm sesame garlic sauce.