Corn Zucchini And Chickpea Fritters Recipes

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

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 ZUCCHINI AND CORN FRITTERS

Steps:

• First, prepare the zucchini - place in a clean tea towel and wring out to remove excess water.
• Combine all ingredients in a large mixing bowl and mix well to combine. The mixture may initially look very dry - but before adding any more liquid, give it a really good mix with your hands, there is a lot of moisture still in those vegetables and you'll find it comes together a bit like a dough. Remember the cheese will melt while cooking to moisten it up again. If you do need more liquid - add 1 teaspoon at a time.
• Heat a little olive oil in a frying pan over medium heat, then turn it down to low to avoid burning as you cook.
• Shape about 2 tablespoons worth of mixture into patties and cook 3-5 minutes on each side or till golden. It may be easier to wet your hands a little before you shape them.
• Transfer to a paper towel to blot up excess oil, then serve and enjoy!

CORN, ZUCCHINI AND CHICKPEA FRITTERS

Steps:

• In a food processor roughly chop chickpeas.
• Whisk milk and eggs in a jug.
• Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
• Stir in chickpeas, zucchini, corn, mint and onion.
• Spray a large frying pan with oil and heat over medium-high heat.
• Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
• Cook for 2 to 3 minutes each side or until golden and cooked through.
• Transfer to a plate and cover to keep warm.
• Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
• Serve with salad and chutney.

HEALTHY ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
• Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!