Vegan Corn And Zucchini Fritters Recipes

EASY VEGAN SWEETCORN AND COURGETTE (ZUCCHINI) FRITTERS

Steps:

• Gently warm half teaspoon of rapeseed oil in a frying pan and lightly sauté the courgette, red onion, garlic, ground coriander and chilli until fragrant and starting to soften.
• Place the corn (drained), coconut, ground almonds, chopped coriander and spring onions in a bowl.
• Add the sauteed mixture to the bowl, stir well and add the salt.
• Sprinkle the gram flour (or flour of your choice) over the mixture and gently mix in.
• Refrigerate for at least an hour. This mixture is sticky and needs to chill before you can mold into fritters. It also allows all the flavours to just hang out in the bowl and mingle and develop.
• Heat 2 tbsp vegetable oil in a frying pan until a small drop of the batter starts to sizzle.
• Dusting your hands with a little more flour, gently mold the mixture into patties, dropping them into oil as you make them.
• Fry for about 3 minutes on each side, or until golden brown. You may find it easier to drop spoonfuls of the mixture straight into the frying pan if you find your mixture is too sticky to work with.
• Serve with a salad, some lime wedges and some Sriracha or sweet chilli dipping sauce.

VEGAN ZUCCHINI AND CORN FRITTERS

Steps:

• First, prepare the zucchini - place in a clean tea towel and wring out to remove excess water.
• Combine all ingredients in a large mixing bowl and mix well to combine. The mixture may initially look very dry - but before adding any more liquid, give it a really good mix with your hands, there is a lot of moisture still in those vegetables and you'll find it comes together a bit like a dough. Remember the cheese will melt while cooking to moisten it up again. If you do need more liquid - add 1 teaspoon at a time.
• Heat a little olive oil in a frying pan over medium heat, then turn it down to low to avoid burning as you cook.
• Shape about 2 tablespoons worth of mixture into patties and cook 3-5 minutes on each side or till golden. It may be easier to wet your hands a little before you shape them.
• Transfer to a paper towel to blot up excess oil, then serve and enjoy!

GLUTEN FREE CORN AND ZUCCHINI FRITTERS

Steps:

• Put the frozen corn and grated zucchini in a bowl. In a separate bowl mush the silken tofu and add the curry powder and chickpea/besan flour and mix well. Pour this into the corn/zucchini mixture and stir through. Season with salt and pepper and add your fresh herb of choice.
• Drizzle a bit of olive oil on a non stick saucepan, and heat on high. Dollop spoonfuls of the mixture into the pan, turn down to medium high, press them down to a patty shape with the back of a spatula, and cook for about 5 minutes each side. Makes 5 to 6 fritters.
• Then they are ready to eat with whateve you desire! Try the salsa and cream cheese recipe below - it's delicious!
• Add all the ingredients to a bowl and mix well.
• Add all the ingredients to a small bowl and mix well with a spoon until smooth.
• Serve the Corn an Zucchini fritters on a bed of fresh spinach, dollop on vegan some cream cheese sauce, and then spoon on some salsa. Add sprouts if desired too!

ZUCCHINI FRITTERS

Steps:

• Wash your zucchinis then shred them either with a manual grater or a shredding attachment of your food processor. For both methods, make sure to drain zucchinis of the excess liquid afterwards.
• Add tahini, seasoning, starch, flour, and baking powder to a bowl. Mix everything well together with a wire whisk or spatula to a dough. Only then add zucchini, otherwise the flour might turn out clumpy. You should get a firm dough-like mixture like in the step-by-step picture. If there is more water still coming out of the zucchini shreds and the mixture is too wet, add a tablespoon extra flour and mix again. Repeat until the consistency is right.
• Now heat a skillet with oil. Use 2 tablespoons of the mixture for a single fritter, place it in the pan and fry each side for about 3 minutes.

ZUCCHINI CORN CAKES {VEGAN}

Steps:

• Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
• Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
• To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
• Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
• We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
• Allow to get golden brown on both sides and cooked through.
• While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
• Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
• Serve warm.
• Makes about 20 mini or 8-10 large.

VEGAN ZUCCHINI FRITTERS

Steps:

• In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
• Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Taste and adjust seasoning.
• Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, 1/4 cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
• Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

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!

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

10-MINUTE ZUCCHINI & CORN FRITTERS

Steps:

• Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
• Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
• Mix to combine everything.
• In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
• Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
• Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.

VEGAN ZUCCHINI FRITTERS

Steps:

• Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
• Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
• Add in the melted vegan butter and mix into a thick batter.
• Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.
• Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
• Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
• Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
• Serve with vegan sour cream and chopped spring onions.

HEALTHY ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, dill, salt & pepper. Mix together with hands until well combined. Allow to sit for at least 5 minutes to allow the moisture from zucchini to be absorbed by the flour.
• Warm a large non-stick skillet over medium heat. Grease the pan with avocado oil then scoop out with a large spoon of the zucchini mixture at a time into the skillet. Press it down to flatten a bit. Cook for about 3-5 minutes on each side, until light golden brown. Serve with vegan sour cream if you like!

ZUCCHINI FRITTERS (VEGAN)

Steps:

• Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.
• Add few pinches of salt to the zucchini and mix well.
• Set aside for 15 minutes.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
• After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.
• In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.

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!

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!

HEALTHY ZUCCHINI CORN FRITTERS

Steps:

• 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!

COURGETTE AND SWEETCORN FRITTERS (ZUCCHINI FRITTERS)

Steps:

• Grate the courgette/zucchini and slice the nibs off the sweetcorn.
• Squeeze the excess liquid out of the grated courgette in a clean teatowel or robust paper towels.
• In a bowl add the flour and seasonings. Mix.
• Add the courgette, corn nibs, spring onions, parsley, chilli sauce & salt & mix to combine.
• Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
• Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
• Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
• Flip & cook on the other side.
• Drain on paper towels & cook the next batch.
• Eat while warm.. Squabble over the last one!

VEGAN CORN FRITTERS

Steps:

• Prepare a paper towel-lined plate or tray and set aside.
• To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
• Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
• Add the corn, bell pepper and green onions. Fold with a spatula to combine.
• Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
• Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
• Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
• Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!

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.

VEGAN ZUCCHINI CORN FRITTERS

Steps:

• Place grated zucchini in a bowl. Sprinkle with a large pinch of sea salt flakes. Mix well and set aside for 10 minutes.
• Add corn kernels, spring onion, coriander, chilli flakes, smoked paprika, mustard, onion flakes, flour, salt and baking powder in a large bowl.
• Transfer the grated zucchini into a sieve or perforated colander. Rest it on top of a solid bowl or sink and squeeze and drain as much liquid as you can from the zucchini.
• Add the squeezed zucchini to the large bowl with all the other ingredients. Add water and mix to form a thick fritter batter.
• Heat a teaspoon of olive oil in a cast-iron frying pan on medium. Add a quarter of the batter in a 5-inch round and ½-inch high fritter into the pan. Cook each side for 4-5 minutes until golden and cooked through the middle. If starting to brown too quickly, reduce heat by a little to allow the fritter to cook through the middle.
• Repeat with the remaining batter. Cooked fritters can be eaten straight away with a relish and salad greens. The fritters keep well in the fridge for up to 2 days. They can be frozen, wrapped in baking paper and stored in freezer safe containers for up to 2 weeks.

VEGAN ZUCCHINI CORN FRITTERS

Steps:

• Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
• Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
• Mix the dry ingredients together. Add the chia egg, almond milk and olive oil and mix again with a whisk.
• Add grated zucchini, corn kernels, finely chopped jalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
• Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
• Serve the fritters with your favorite dip or salad (more serving suggestions below).