Everyday Dairy-Free Living

Zucchini Fritters with Spinach Hazelnut Pesto

February 19, 2016
By: of Thrive
Prep 10 min
Cook 20 min
Yield 10

Fritters are a great way to get little ones to eat their vegetables! The spinach pesto is a flavorful and fresh way to take advantage of early greens at your local farmer’s markets, and we made ours with local hazelnuts. Feel free to substitute your favorite nut.


  1. First, make the pesto. Add culinary milk, spinach, basil, nuts, garlic and olive oil into a high powered blender and blend until it forms a thick, creamy sauce. Set aside.
  2. Place a tea towel in a medium mixing bowl, then place the shredded zucchini, garlic and onion onto of the towel. Use the towel to wring out any excess moisture. Be sure to really squeeze!
  3. Place the contents of the towel into a dry mixing bowl, then add the yogurt alternative, flour, and spices.
  4. Mix thoroughly with your hands and allow to rest for 10+ minutes (up to overnight).
  5. While the mixture is resting, preheat your waffle iron to medium and rub the grates with a bit of oil.
  6. When the iron is hot, form a 1/2 cup sized patty in your hands and place it on the iron. Close the lid lightly at first, then push it down tighter after about 5 minutes.
  7. The fritter should be crispy and golden brown after about 15 – 20 minutes.


Repeat with remaining mixture. Serve warm with spinach hazelnut pesto!

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  1. I love the recipes ideas! However, ingredients/ingredient portions are not listed for them. Only the directions appear on the page

    1. Hi Mandy! The ingredients for each recipe are listed on the left side of your browser. In Mobile, the instructions will appear at the top. Scroll down to see the ingredients listed. Hope this helps!

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