healthful Zucchini Corn Fritters- all you want is eight simple substances to make these summery zucchini fritters! (vegan, gluten-loose, grain-loose)
I attempt my great to devour a spread of ingredients however while summertime rolls around, it’s all approximately the corn.
k, for now we’ll stick with the basics because I recognize you guys like to hold things simple and so do I. those zucchini corn fritters are about as smooth because it receives. I used to overcomplicate matters through the use of eggs to lead them to which might bring about a delicate texture that needed plenty of breadcrumbs and flour to compensate. Then I found out that if you go away the eggs out and use chickpea flour as a binder, all troubles are solved.
HEALTHY VEGAN ZUCCHINI FRITTERSINGREDIENTS:
- 4 cups shredded zucchini (about 4 medium-size zucchini)
- 1 an 1/2 cups corn kernels (about 8 ounces)
- 3/4 cup finely chopped green onions (about 6 green onions)
- 3 garlic cloves, minced
- 1 and 1/4 cup chickpea flour
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon salt & pepper
- black beans, salsa, nacho cashew cream and/or avocado for serving
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!