Vegan Oil Free Corn Zucchini Fritters Food

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).

SWEET CORN AND KALE ZUCCHINI FRITTERS (VEGAN, GLUTEN-FREE, OIL FREE)

Steps:

• In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
• Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
• Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
• Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!

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!

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.

VEGAN ZUCCHINI FRITTERS

Steps:

• Place the grated zucchini on a kitchen towel, wrap and squeeze or press out as much water as possible. Place in a large mixing bowl.
• Combine the vegan egg substitute and water - whisk together and add to the zucchini.
• Place all remaining ingredients in the bowl and stir to combine.
• Heat the oil in a large fry pan.
• Scoop out about 3 tablespoons of batter for each fritter and fry them 3 or 4 at a time over medium heat. Turn the fritters only once (they are very delicate) - total frying time about 5 minutes.