Smoked Salmon Zucchini Fritters with Vegan Dill CreamA

Prep the Fritters: Combine grated zucchini and onion in a bowl. Sprinkle with salt and let sit 10 minutes. Squeeze out excess liquid using a clean towel. In another bowl, mix the flaxseed and water, let it sit 5 mins until gelled. Combine with zucchini, chickpea flour, garlic powder, salt, and pepper. Mix to form a thick batter.

Cook the Fritters: Heat olive oil in a skillet over medium heat. Scoop 2 tbsp of batter for each fritter and flatten slightly. Fry 3–4 minutes per side until golden brown and crispy. Drain on paper towel.

Make the Dill Cream: Mix all ingredients in a small bowl. Chill while fritters cook.

Assemble the Dish: Place fritters on a plate. Top each with a spoonful of dill cream, smoked salmon, avocado, capers, and red onion. Sprinkle sesame seasoning if desired.