Zucchini & Corn Fritters
These delicious corn and zucchini fritters are about as easy as you can get!
Now that zucchini's are coming down in price here in NZ, I've been incorporating them in everything from pasta, porridge and smoothies! These fritters use chickpea flour as the perfect binder. Chickpea flour (or besan flour) is super budget friendly and won't break the bank like nut flours can!
I like to double this recipe and freeze some fritters to pull out for an easy lunch at work, and they keep wonderfully in the fridge for lunch boxes the next day too.
If you're making them for yourself (not the kiddos), feel free to add some chilli flakes, fresh grated ginger and even some spring onions to the mix.
These vegan, gluten-free, hearty fritters are perfect with a side salad and some zesty lemon coconut yoghurt or spiced hummus.
Ingredients:
1 Tbsp olive oil
1 cup grated zucchini (with the water squeezed out )
1 cup tinned or frozen corn
3/4 cup chickpea flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
Directions:
In a large bowl, combine grated zucchini, corn, flour and spiced and mix well. Let it rest for 3 minutes.
Heat a fry pan and melt the oil.
Shape the mixture into 6 patties and cook for 3 minutes each side.
Serve immediately or store in the fridge for lunch boxes the next day.
