Happy Monday and Happy Labor Day!
Currently, I am trying to multi-task with writing this post and making some pancakes. It’s actually working out quite well if I do say so myself. Anyway, today is Labor Day so let’s labor less, cap-eesh?  Cap-eesh!  
Maybe you are going to a family members house for a barbecue today, right? Or maybe you are just chilling out, maxing out, relaxing all cool at home. That’s totally me today. Anyway, whatever you are doing, it should involve
whipping up a bowl of this

to make these.
Ummm…baked garlic-cilantro zucchini fritters.

Then you should throw a whole bunch of stuff in your food processor

and make this roasted poblano avocado dip.

Then, naturally, it would be appropriate

to spread the fritters with the avocado dip.

Or you could just spread the avocado dip on whatever you choose…toast, crackers, tortilla chips, a warm flour tortilla, veggies, salad, etc. etc. 
I’m pretty sure you could use it as a face mask too…just skip the roasted poblano.

Baked Garlic-Cilantro Zucchini Fritters with Roasted Poblano Avocado Dip (GF):
For the fritters:
3 medium sized zucchini, shredded
1 egg
2 cloves of garlic, minced
1 bunch of fresh cilantro, chopped
pinch of ground cumin
pinch of ground chipotle powder
3/4-1 c. of almond flour
sea salt and freshly ground pepper, to taste
extra-virgin olive oil, for brushing
For the dip:
2 large avocados, peeled and pitted
juice of 2 limes
1 1/2 c. plain Greek yogurt
1 t. ground cumin
1/2 t. ground chipotle powder
1 bunch of fresh cilantro
4 whole cloves of garlic
1 large poblano pepper, roasted, peeled, and seeded
1 t. sea salt
For the fritters:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Squeeze the water out of the shredded zucchini using a paper towel. 
2. Mix ALL of the ingredients together in a large mixing bowl. I thought 3/4 c. of almond flour was enough, but if your mixture is still a little wet, add an additional 1/4 c. 
3. Form small, round patties using your hands (about 1/4 c. mix) and place the patties on the prepared baking sheet. 
4. Brush each patty with evoo.
5. Bake for about 15-20 minutes, or until golden on the bottom, then flip each patty, and brush the new side with evoo.
6. Bake until the tops are golden.
7. Let cool on baking sheet. 
For the dip:
1. To roast the poblano, wrap the poblano in aluminum foil, rub with just a hint of evoo, and bake for about 20 minutes, or until the skin is slightly charred. Let cool, then discard the seeds and stem. 
2. Place all of the ingredients in a food processor in process until smooth. 
3. Divide the dip into large 8 oz. canning jars. 
4. Serve a spoonful of the dip atop each zucchini fritter.
Makes 16 fritters and about 3 cups of dip.

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