2 medium-sized zucchinis, shredded
1/2 cup of the prepared sweet potato, caramelized onion filling
1 cup panko crumbs
Shred zucchinis and place in a strainer. Shake on 1/2 tsp salt. Toss to evenly coat. Let zucchini shreds sit for thirty minutes. Then squeeze out excess liquid from zucchinis. Try and get out as liquid much as possible.
Toss zucchini shreds in a large bowl. Add prepared filling and panko crumbs. Stir until all is incorporated.
In a large fry pan, add 1 tsp Earth Balance Buttery Spread or oil. Turn burner to medium heat. Shape a walnut-sized amount of dough into a Fritter. Fry five Fritters at a time, two to three minutes per side. After they are fried on both sides, place on a paper towel-lined plate. Finish making all other Fritters.
2 Tbsp Just. Brand garlic mayo
Juice of a wedge of lemon
A few leaves of fresh torn basil
Mix these ingredients together. Serve with fried Zucchini Fritters.