• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:Gluten,Corn
  • Seasons:Summer,Spring
  • Cuisines:
  • Courses:snacks,dinner,lunch,brunch

Recipe Description

Delight in the light and crispy texture of our Crispy Zucchini and Corn Fritters. These fritters are packed with fresh zucchini and sweet corn, combined with a delicate blend of herbs and spices. Pan-fried to golden perfection, they offer a delightful crunch with each bite. Accompanied by a tangy vegan yogurt dip, these fritters are a versatile dish perfect as an appetizer or light meal.

Ingredients

  • 2 cups grated zucchini
  • 1 cup fresh corn kernels
  • 1/2 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons olive oil, for frying
  • 1/2 teaspoon garlic powder

Steps:

  1. Wrap the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a large bowl, combine the zucchini, corn kernels, all-purpose flour, chickpea flour, baking powder, nutritional yeast, salt, black pepper, and garlic powder. Mix well to combine.
  3. Gradually add the almond milk to the mixture, stirring until the batter is thick but moist.
  4. Heat the olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the batter for each fritter into the skillet, flattening them slightly with a spatula.
  5. Cook the fritters for about 4-5 minutes on each side, or until they are golden brown and crispy.
  7. Serve the fritters warm, optionally with a side of vegan sour cream or aioli.

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Vegor “The scientist”

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