SWEET CORN AND KALE ZUCCHINI FRITTERS (VEGAN, GLUTEN-FREE, OIL FREE)
A healthy, veggie packed fritter made with sweet corn, kale and zucchini. Vegan, gluten free, oil free, refined sugar free and grain free.
Provided by Remy
Time 20m
Number Of Ingredients 7
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 ZUCCHINI CORN FRITTERS
The most amazing vegan zucchini corn fritters you'll ever have. Crispy, delicious and perfect with a salad or dipped into your favorite dip.
Provided by Elena Szeliga
Categories Main course/starter/side dish
Time 30m
Number Of Ingredients 16
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).
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CORN AND ZUCCHINI FRITTERS (VEGAN AND GLUTEN-FREE)
These super easy and quick corn and zucchini fritters are vegan, gluten-free and wholesome.
Provided by Maša Ofei
Time 30m
Number Of Ingredients 16
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.
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- In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and dijon). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes.
- When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan.
- Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side.
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