Zucchini Corn Cakes Vegan 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!

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.