Healthy Zucchini Corn Fritters- all you need is 8 simple ingredients to make these summery zucchini fritters! (vegan + gluten-free)
I attempt my best to eat a spread of foods however once summer rolls around, it’s all concerning the corn.
Corn salsa, cooked herb, corn in my green groceries burgers, corn chowder…I suppose the sole factor I haven’t tried adding corn to is sweet. Would that be taking it too far?
Okay, for currently we’ll follow the fundamentals as a result of I do know you guys wish to keep things straightforward then do I. These zucchini corn fritters area unit concerning as simple because it gets. I wont to overcomplicate things by victimization eggs to form them which might end in a mushy texture that required voluminous breadcrumbs and flour to compensate. Then I noticed that if you allow the eggs out and use chickpea flour as a binder, all issues area unit resolved.
Not solely is that the ingredient list for these fritters super short however with chickpea flour cost accounting but $3 a bag, they’re conjointly simple on the checking account. That’s what i favor to decision a win.
To make all you wish is one bowl and a frying pan. you mix the cut zucchini with the corn, shredded onion, minced garlic, chickpea flour, and seasonings. Then as you expect the frying pan to heat, the flour absorbs all of the surplus wetness from the zucchini making a thick batter that forms good very little golden fritters.
For additional macromolecule and flavor I favor to serve them with my favorite condiment, sliced avocado and black beans. I conjointly happened to possess thereforeme tortilla chip cashew cream within the white goods after I shot these photos so that’s what's drizzled on high. It takes the fritters from delicious to WOW.
INGREDIENTS :
- 4 cups shredded zucchini (about 4 medium-size zucchini)
- 3 garlic cloves, minced
- 1 and 1/4 cup chickpea flour
- 1 an 1/2 cups corn kernels (about 8 ounces)
- 3/4 cup finely chopped green onions (about 6 green onions)
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon salt & pepper
- black beans, salsa, nacho cashew cream and/or avocado for serving
INSTRUCTIONS :
- In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
- Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!
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