Zucchini Corn Fritters
Recipe by Fran Allen
Ingredients
13
In the middle of summer zucchini is so abundant and this recipe is the perfect way to get through all of it. Crispy and tender zucchini fritters are a great addition to any appetizer menu or toddler meal. A delicious way to get a generous serving of veggies!
Snack
Side
Ingredients
3 med
Zucchini
1/2 cup
Corn Kernels
1/2 tsp
Kosher Salt
2
Large Eggs
1/4 cup
Gluten-Free Flour Blend
3 Tbsp
Fresh Chives
1 Tbsp
Cornstarch
1/2 tsp
Freshly Ground Black Pepper
1/3 cup
Avocado Oil
1 Tbsp
Chili Oil
2 Tbsp
Black Vinegar
2 Tbsp
Low Sodium Soy Sauce
1 Tbsp
Scallions
Instructions
1
Start by grating your zucchini with a box grater. Then place zucchini in a colander and set in the sink and toss with ½ teaspoon salt. Let stand for 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in corn,eggs, flour, chives, and cornstarch; season with a pinch of salt and pepper.
2
Heat oil in a large skillet over medium heat. Working in batches, drop ¼-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce or greek yogurt.
3
To make the dipping sauce combine the chili oil, vinegar, soy sauce and scallions and serve.
4
Notes: To make these soy-free, remove the soy and replace with coconut aminos. Or use sour cream instead of dipping sauce. To make these toddler friendly-serve without dipping sauce and remove the salt from seasoning the batter.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
