Zucchini Fritters with Poblano Sauce

Ingredients

• 1 1/2 pounds zucchini, grated
• 1 small white onion, minced
• 1 clove garlic, minced
• 1 tablespoon ground flax seed
• 2 tablespoons water
• 1/4 cup flour or gluten-free flour blend
• Salt and pepper to taste
• Vegetable oil cooking spray

Sauce

• 1/4 cup vegan mayonnaise substitute
• 1/2 lemon, juiced
• 1 small poblano pepper, roasted, peeled, and minced
• Salt to taste

Preparation

1. Combine flax seed and water and set aside to soak.
2. Combine zucchini and a pinch of salt in a large mesh strainer. Set aside and allow water to drain for about 5 minutes. Press slightly with a wooden spoon to release excess liquid.
3. When zucchini has drained, combine in a large bowl with onions, garlic, and flax seed. Season with salt and pepper to taste.
4. Heat a cast iron skillet iron skillet over high heat until hot, then reduce heat to medium-low. Spray pan with cooking spray.  Form palm-sized patties from zucchini mixture and carefully place in skillet. Cook until lightly browned, about 5 minutes, then flip and continue cooking until the other side is browned.
5. Continue cooking fritters, re-greasing the skillet between each fritter, until all the zucchini mixture is used.
6. While the fritters are cooking combine the sauce ingredients in a small dish.
7. Serve fritters warm, drizzled with sauce.