Vegan Zucchini-Corn Fritters

• Vegan
• Gluten free

• Produce

  • 1/3 cup Basil, fresh
  • 1 cup Corn, fresh or frozen
  • 1/2 tsp Dill, dried or fresh
  • 1/3 cup Green onion
  • 1/4 tsp Onion powder
  • 1/2 tsp Parsley, dried
  • 1 1/4 tsp Powdered garlic
  • 1/2 cup Red bell pepper
  • 2 Zucchini, medium

• Refrigerated

  • 8 tbsp Almond milk, unsweetened

• Condiments

  • 5 tsp Lemon juice
  • 1/4 cup Vegan mayo

• Baking & Spices

  • 1/3 cup Corn meal
  • 1/2 cup Gluten free flour
  • 1/4 cup Nutritional yeast
  • 1 Salt & pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Flax seed, ground

Found on veganhuggs.com

Description

Ingredients

• 2 tablespoons ground flax seed + 6 tablespoons filtered water
• 2 medium zucchini shredded
• 2-4 tablespoons coconut oil for frying (add more if needed)
• 1/3 cup green onion, finely chopped
• 1/3 cup fresh basil, finely chopped
• 1/2 cup red bell pepper, diced
• 1 cup fresh or frozen corn
• 1/2 cup gluten-free flour (all-purpose)
• 1/3 cup corn meal (Non-GMO)
• 1/4 cup nutritional yeast
• 2 teaspoons lemon juice
• 6 tablespoons unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon garlic powder
• Salt & Pepper to taste
• 2 tsp lemon juice
• 1/4 cup vegan mayo
• 2 tablespoons unsweetened almond milk. (or any plant-based milk)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1/2 teaspoon dill, dried or fresh
• 1/2 teaspoon dried parsley
• 1/4 teaspoon sea salt

Directions

• To prepare the 2 flax eggs, add 2 tablespoons of ground flax to 6 tablespoons of water. Let is sit for 10-15 minutes until it forms a sticky egg-like consistency.
• For the ranch dip; In a small bowl, mix the vegan mayo, milk, onion powder, dill, garlic powder, parsley, lemon juice and salt. Pop in fridge.
• Now line a colander with a clean dish towel or paper towels, and set it over your sink or a plate. Grate your zucchini using a julienne peeler, box grater or food processor. Add the zucchini to the colander and sprinkle with salt. This will make the zucchini sweat. Gently toss and let the zucchini sit for 10-15 minutes. Now, pick up your towel and squeeze the excess water out. This will keep you fritters from getting soggy.
• In a large bowl, mix prepared zucchini, corn, red bell pepper, fresh basil, green onion, gluten-free flour, corn meal, flax eggs, lemon juice, nutritional yeast salt, unsweetened almond milk, pepper and spices. Combine well.
• Heat coconut oil in a large pan on medium heat. Scoop out a 1/4 cup of mixture for each fritter and place in the pan. Flatten with the back of the cup to form a pancake shape. Leave a little space in between each one. Cook until light golden brown, about 3-4 minutes each side. Transfer to a paper towel to blot excess oil. Repeat until all the mixture is used up and add a little more oil when you start a new batch.

Nutrition