Sweet Corn And Kale Zucchini Fritters Vegan Gluten Free Oil Free Recipes

ZUCCHINI CORN FRITTERS - VEGAN RECIPE

Steps:

• Cook potatoes in skin until tender. Also, add the broccoli and cook for just 2-3 minutes (it should not be cooked through). Then drain. Rinse the broccoli and finely chop the florets. Let the potatoes evaporate and peel them. (You can also use potatoes or other vegetables from the day before).
• Mash the potatoes with a fork In a large mixing bowl.
• Squeeze grated zucchini, and add to the potatoes. Also add chopped broccoli, corn, scallions, garlic, chickpea flour, nutritional yeast flakes, salt, and pepper. Stir everything together until well combined. Set aside for 5 minutes to allow the flour to absorb any excess liquid.
• Form 8-10 fritters of the veggie mixture (or to your desired size). Optionally, coat each one with breadcrumbs.
• In a large skillet, heat the oil over medium heat.
• Fry the zucchini corn fritters for about 3-5 minutes on each side, or until golden-brown.
• Serve with your favorite dip.
• Enjoy!

SWEET CORN AND KALE ZUCCHINI FRITTERS (VEGAN, GLUTEN-FREE, OIL FREE)

Steps:

• In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
• Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
• Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
• Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!

VEGAN OIL-FREE CORN ZUCCHINI FRITTERS

Steps:

• First you will need to shred your zucchini and weigh 274 grams. Make sure you are using the larger wholes on your grater and not the tiny holes. Refer to photo above, but basically use the 1/4 inch size holes on your grater. You want them in the shredded strips, not the super fine grated. After shredding, loosely fill 2 1/2 cups to accurately measure.
• Place your shredded zucchini into a strainer and place a couple of paper towels on top and press down really hard squeezing out all the excess water beneath the strainer. Then wrap the zucchini in a papertowel and squeeze out any more. You don't need to obsess over every drop, just get most of the water out so the cakes cook up and aren't too watery. Place the dried zucchini into a large bowl.
• Add the corn and almond butter.
• In a separate small bowl, combine the oat flour (make sure it is finely ground into a powder if making your own), garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed.
• Add the dry mixture to the zucchini mixture and stir for a good couple of minutes until it all comes together. It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. It will seem like they won't hold, but trust me, they bake up and become much more firm.
• Divide into 4 sections and form balls and then flatten out into little patties about 1/2 inch thick. Place onto parchment paper and chill in the fridge for 30 minutes to firm up some.
• Once the time is almost up, preheat the oven to 400 degrees and line a sheet pan with parchment paper. Bake the patties for 25 minutes, carefully flip them over with a spatula (they will be tender but should flip easily) and bake for another 10-15 minutes depending on how crispy you want them. They should be a very golden brown color. Let cool about 10 minutes before serving.
• While they are baking, prepare the creamy lemon pepper sauce!

CORN AND ZUCCHINI FRITTERS (VEGAN AND GLUTEN-FREE)

Steps:

• 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.