Vegan Zucchini And Corn Fritters Recipes

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!

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 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).

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.

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.