Zucchini Corn Cakes Vegan Recipes

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!

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 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.

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.

ZESTY ZUCCHINI CORN CAKES

Steps:

• In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
• Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
• Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

CORN AND ZUCCHINI CAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the creamed corn, zucchini, flour, garlic powder, paprika, salt, pepper, and cornmeal and stir until well combined.
• Grease a baking sheet with nonstick spray. Using a ¼ cup (30 grams) measuring cup, scoop the batter into pancakes on the baking sheet.
• Bake for 10 minutes. Flip and brush with olive oil, then bake for another 10-15 minutes, until golden brown.
• Serve with avocado crema and scallions.
• Enjoy!