Description
These super easy and quick corn and zucchini fritters are vegan, gluten-free and wholesome.
Ingredients
Dry ingredients:
- ¾ cup / 85g chickpea flour (aka besan or gram flour)
- 1 teaspoon baking powder
- 1½ teaspoons garlic powder
- ¼ cup / 18g nutritional yeast
- ¼ teaspoon sweet paprika
- 1 teaspoon salt
- Pinch of chilli powder (optional)
Vegetables:
- 1 cup / 1 medium zucchini, grated
- 1 cup / 130g frozen corn, slightly thawed (fresh or canned corn kernels will also work)
- ¼ cup spring onions/scallions (approx 1 spring onion)
- Oil, for frying
Dipping sauce:
- ⅓ cup unsweetened coconut yoghurt (or dairy-free yoghurt of choice)
- 1/8 teaspoon sweet paprika
- Pinch of salt
- Pinch of chilli powder (optional)
- Extra chopped spring onion/scallion, to garnish
Instructions
- Put the grated zucchini in a strainer and squeeze out as much liquid as you can out of it. Leave to drain.
- In the meantime, combine all dry ingredients in a bowl and mix well.
- Add in ½ cup / 115ml of water and whisk together. This will form a thick batter.
- Add in the grated zucchini, corn and spring onions and mix well.
- Use just enough oil to coat the pan and place on medium heat.
- Once the oil has warmed up, scoop a couple of tablespoons of batter onto the pan and create a fritter, circular shape with the batter.
- Repeat this step until you fill the pan with fitters, I can fit four on at a time.
- Once the batter has dried at the top and the edges have a nice golden brown colour, flip it over and fry for another 1-2 minutes.
- Repeat this process until you have used all the batter.
- If you are making the dipping sauce, mix all ingredients well in a small dish and serve with the fritters. You can alternatively use vegan mayonnaise.
- Diet: Vegan
