Saturday, September 13, 2014

zucchini + corn fritters

Holy moly, it's been a long time. Sorry about that! We moved house, twice, went on a trip to the mainland, then I started school, and just started a new job! Not a lot of spare time. But I am still cooking and creating in my kitchen almost every day, there is always time for that :)

There have been many amazing meals since I posted last, just no time to put a post together! I am going to try though to do a post at least every two weeks throughout this semester. I know it's not a lot but with Chemistry, Physiology, Anatomy, Geography, two labs, and two jobs, its about all I'm going to get to.

So, zucchini corn fritters, yum. This recipe is adapted from the veg life, only a few adaptations made, and they turned out amazing! Be creative with your toppings: salsa and avocado, pesto, or a creamy tahini dressing, anything goes!

  • 1 flax egg (1 Tbsp flax meal : 2 Tbsp water)
  • 1 small zucchini
  • 1 small yellow zucchini (or another green one)
  • 1 small onion
  • 2 cloves garlic
  • 3/4 cup flour (I used oat flour)
  • 1/4 cup almond meal (ideally you would use corn meal, I just didn't have any!)
  • salt and pepper
  • 1/2 tsp cumin
  • 1 Tbsp nutritional yeast
  • 1 Tbsp nondairy milk (I used silk original coconut milk)
  • 1/2 cup frozen corn kernels 
  • coconut oil for "frying"

First prepare your flax "egg" and let set in the fridge, its nice to let it set at least ten minutes. Shred the zucchinis and onion in cuisinart (or with a grater, whatever you've got). Finely chop garlic cloves. Transfer to bowl and add the rest of the ingredients, including the flax egg.

Fold all together until well combined. Batter should be very thick and veggie-full!

Heat a tiny amount of coconut oil in a nonstick frying pan. Plop scoops of batter into pan and flatten or shape with a spoon. Fritters will cook the best if they are 1/2 in. thick.

Cook at least 5 minutes on each side, should be golden brown and getting crispy!

Pile on the toppings, or enjoy as is! 

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