Savory Corn Zucchini Fritter Recipe, GF Vegan
Fritters? Pancakes? Cornmeal, fresh corn, grated zucchini, onion, garlic
Savory Corn Zucchini Fritters: While working on this recipe, I discovered that there's an epidemic of corn zucchini recipes right now, due to bumper crops of ... corn & zucchini! Fritters are especially popular, because they're so tasty.
I call these fritters, but they look like pancakes to me. Whatever you call them, these tasty morsels are easy to make and satisfying to eat. Four - six makes a meal, with steamed greens, salad or soup.
Total prep & cook time: 45 min
16 - 24 fritters, 4 servings
Nutrition Data, 179g Serving: 322 cal, 47 cal from fat, 5g fat, 1g saturated fat, 63g carb, 307mg sodium, 5g fiber, 8g protein, 4g Sugars, low Cholesterol and Saturated Fat. Estimated glycemic load 39
- 3/4 cup fine cornmeal
- 1/3 cup chick pea flour or besan
- 1/3 cup rice flour
- 2 Tbsp arrowroot or corn starch
- 1 Tbsp. baking powder
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 tsp vegetable oil
- 1/4 cup minced shallot or other onion
- 2 cloves garlic, minced
- 1 1/2 cups grated zucchini (two small or one medium zucchini)
- 1 1/2 cups fresh or frozen corn kernels (from 3 ears corn)
- 1 cup unsweetened almond or soy milk
- 1/4 cup minced fresh basil or cilantro OR 1 Tbsp dried basil
- 1 tsp dried thyme leaf
- 2 Tbsp vegetable oil for frying
- Mix dry ingredients in a large bowl
- Grate zucchini
- If using fresh corn, cut the kernels off the cob
- Heat a frying pan on medium-low heat
- Mince the onion and garlic
- Add oil to the pan and stir fry onion and garlic until soft
- Optional: Add chickpea flour to the fried onion & garlic, stir until browned - this takes away the raw taste and makes it easier to digest
- Stir almond or soy milk into the dry ingredients
- Stir in the corn, zucchini, onion, garlic, roasted chickpea flour, and fresh cilantro or basil
- Heat a large skillet on medium
- Brush the pan with oil and spoon the batter onto the pan 2 - Tbsp at a time, spreading with the spoon
- Cook 5 - 10 minutes each side until brown and crispy. Flip them when they are dry on the edges, and starting to set in the middle. Add more oil as needed.
- Serve with condiments such as mayonnaise, pesto, ketchup, siraccha sauce
It's easy to make these NOT gluten free. Just replace the chick pea and rice flour with 2/3 cup of any flour that you like.
Give these fritters some inner heat by adding cayenne, chipotle pepper or minced hot peppers. Use any combination of dried herbs or fresh herbs that you like. We've made them with dried basil and thyme. My son-in-law suggested sage.
Because these savory fritters have moist veggies in them, they need to cook slowly so they become cooked and firm all the way through.
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