This is such an easy recipe to put together, it doesn’t take too much effort and its VEGAN !
For people who don’t like Zucchini, this is a recipe for you. Trust me you won’t even realize that there is zucchini in there.
The Best Zucchini Corn Fritters
Course: Appetizers, BreakfastCuisine: AmericanDifficulty: EasyServings
2
Prep time
15
minutesCooking time
20
minutesTotal time
35
minutesYummy and easy zucchini corn fritters
Ingredients
2 count Zucchini, grated and drained (see instructions below)
1/2 cup Corn
5 tsp Flour
1/2 tsp Flax egg mixed with 2 tsp water and let sit for 5 min
2 tbsp Scallions
1 tbsp Cilantro
1 tsp Nutritional yeast
2 crushed Garlic
1/2 tsp Oregano
1/2 tsp Salt or as needed
1/2 tsp Pepper
Directions
- Place grated zucchini in a colander, add salt and combine. Let sit for 10 min. Using a clean dish towel or cheese cloth, drain zucchini of water as much as you can
- In a mixing bowl, combine zucchini, corn, scallions, cilantro, salt, pepper, garlic, oregano, flax egg, nutritional yeast and flour
- Add olive oil in a large skillet over medium heat, scoop the zucchini mixture (I used cookie scoop, see video) into the pan and flatten them using back of the scoop or a spatula
- Cook them for a good 3-5 minutes, until underside is nicely done and flip and cook until nicely done.
- Repeat the scoping process for the remaining zucchini mixture
- Serve hot with Sriracha Mayo dressing.
Recipe Video
Notes
- You can replace 2 tsp of flour for about 2 tsp of rice flour if you want extra crispiness
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
