Prep Time: 35 minutes
Yield: 4 servings (16 patties)
This Zucchini and Corn fritters recipe is gluten-free and vegan, with chickpea flour, Two Bears oat and vegan cheese in lieu of flour and eggs. Serve these appetizers with a side of salad and quinoa for a complete meal.
- 1 cup corn kernels, dry
- 1 cup grated vegan cheese
- 2 medium grated carrots
- 2 medium grated zucchini
- 4 finely sliced spring onions
- 1/2 finely sliced red chilli
- 2 tablespoons fresh chopped dill
- Generous sprinkle of red chilli powder
- 1½ tablespoons onion powder (not onion salt)
- ¼ teaspoon white pepper
- ½ teaspoon coarse sea salt
- ¼ cup psyllium husk
- 2/3 cup cup chickpea flour
- 1/2 cup Two Bears oat
- First, prepare the zucchini – place in a clean tea towel and wring out to remove excess water. Zucchini tends to hold quite a bit of water, make sure to wring it out well in a towel. Make sure the Zucchini are as dry as possible before proceeding. The entire recipe rests on the dryness of these zucchini, we can't stress that enough.
- Combine all ingredients in a large mixing bowl and mix thoroughly. The mixture may initially look dry – but before adding any more liquid, give it a really good mix with your hands, There is a lot of moisture still in those vegetables and you’ll find it comes together a bit like a dough. Remember the cheese will melt while cooking to moisten it up again. If you do need more liquid - add 1 teaspoon at a time.
- Heat some olive oil in a frying pan over medium heat, then set to low.
- Shape your patties by getting your hands a little wet and using about two tablespoons worth of mixture for each. Cook for 3-5 minutes on each side until golden.
- Remove excess oil using a paper towel. Serve and enjoy!
You can replace zucchini with broccoli, carrots, potatoes, cauliflower or kale if you prefer "chips". If you opt for kale fritter chips, be careful with the seasoning as they will shrink up and the spices may be overwhelming on a smaller surface. As with zucchini, kale holds a lot of water so make sure you do a thorough job of wringing out whatever vegetable you use.
This recipe was adapted from Lauren Glucina over at Ascension Kitchen.