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Zucchini Corn Fritters

Course Appetizer, Snack
Cuisine gluten free, seasonal', Vegan
Keyword corn, fritter, gluten free, summer vegetables, vegan, zucchini
Servings 4 people

Ingredients

  • 2 c shredded zucchini one big or two small zucchinis
  • 1 ear of corn kernels cut off
  • 1 shallot diced
  • 1 1/3 c chickpea flour
  • 1 T ground flaxseed meal
  • 3 T water
  • 3/4 t smoked paprika
  • 1/2 tsp salt
  • Pepper

Chipotle dipping sauce

  • 1/2 c dairy free sour cream or greek yogurt
  • 1 chipotle in adobo diced
  • 1 T sauce from the chipotle in adobo can
  • 1 T cilantro chopped (+more for garnish)
  • 1/2 T lime juice

Instructions

  • Shred your zucchini with a box grater. Place shredded zucchini in a fine mesh strainer or cheese cloth to strain it over a bowl. Sprinkle salt over the zucchini to assist water releasing.
  • Make your flaxseed egg. In a small bowl, mix together flaxseed meal and 3 tablespoons of water. Set aside.
  • To make the chipotle sauce, in a small bowl mix together sour cream, diced chipotle and sauce, cilantro, and lime juice.
  • Make the fritter batter: Press the rest of the water from the zucchini. In a large bowl mix together zucchini, corn, shallot, chickpea flour, flaxseed egg, smoked paprika, 1/2 tsp salt, and a sprinkle of pepper. The batter should be similar to pancake batter consistency.
  • In a large skillet, heat enough oil to coat the bottom of the pan in a nice layer. Heat over medium high.
  • Once oil is hot, scoop the batter into the skillet, using approximately 1/4 cup for each fritter. Brown on both sides for 2-3 minutes.
  • Remove from skillet once browned and drain on paper towel.
  • Serve with chipotle sauce and garnish with cilantro if desire.d