Zucchini Fritters with Spicy Lemon Aioli

Well, this week I've been laid up in bed with Lyme disease. In case you've never experienced this delight, let me sum it up for you: it's a bitch. If you ever want to feel half-dead, crazy, and like you have half a dozen different illnesses, this is the disease for you.

After 5 days of eating nothing fresher than packaged guacamole, I was losing my mind. So yesterday I dragged my chair up to the counter and decided to whip up something that would be 1) nearly effortless, 2) quick, and 3) comforting. Mission accomplished! These fritters are rib-sticking enough to make you feel better about life, but light enough that they're good summer eats, and bonus, they come together in a flash!

Zucchini Fritters with Spicy Lemon Aioli

Serves 4

Fritters:

2 zucchini, grated

1 small potato, grated

1 medium onion, grated

1 can chickpeas, drained

1/3 cup mayo (I love Just Mayo or Nayonaise)

1 tsp cumin

1/2 tsp coriander

1/4 cup nutritional yeast

salt and pepper

1. Mix together the grated veggies, wrap in a paper towel, and squeeze out excess moisture.

2. In a food processor, blend the remaining ingredients til nearly smooth (some chunks of chickpea are just fine).

3. Transfer to a bowl and fold in the grated veg.

Aioli:

1 cup mayo

1/4 cup lemon juice

1 1/2 tsp paprika

1/2 tsp cayenne

4. Whisk together all ingredients, adjusting to taste.

5. Coat the bottom of a pan with oil and, over medium-high heat, cook fritters til browned, several minutes each side (smaller fritters hold together better).

6. Place cooked fritters on a paper towel to drain off excess oil.

Serve with a dollop of aioli and enjoy!