Name: Zucchini Corn Fritters
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 medium zucchini; 1 cup corn kernels (can be fresh, canned, or frozen and thawed); 0.5 null red onion (diced into small cubes); 0.75 cup chickpea flour (used instead of eggs to bind, can use all purpose or whole wheat flour); 1 tsp baking powder; 0.25 cup vegan parmesan (plant-based cheese substitute); 1 handful cilantro (chopped, or parsley); 1 handful parsley (chopped, or cilantro); 0.5 tsp salt (to taste); 0.25 tsp pepper (to taste); 1 tbsp olive oil (for spraying or brushing); 1 cup vegan yogurt (for a delicious sauce)

Instructions

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1

Preheat oven to 220°C / 425°F. Place a clean tea towel in a bowl. Using a box grater, grate zucchini (3 medium) into the towel and leave aside for 10 minutes to release excess liquid.
2

In a separate large bowl, combine the corn kernels (1 cup), onion (0.5 red), cilantro (1 handful) (or parsley (1 handful)), vegan parmesan (0.25 cup), and season with salt (0.5 tsp) and pepper (0.25 tsp).
3

Return to the shredded zucchini. Hold the tea towel up and squeeze out as much excess liquid as possible from the grated zucchini.
4

Add the squeezed zucchini to the other ingredients in the large bowl. Stir in the chickpea flour (0.75 cup) and baking powder (1 tsp) and mix everything together well. If the mixture appears too wet, add a little more [chickpea flour].
5

Spoon some of the mixture into your hands, roll into balls, and place them on a tray lined with baking paper.
6

Gently flatten the balls with your fingers to resemble round disks.
7

Spray or brush olive oil (1 tbsp) over the tops of the fritters. Bake in the preheated oven for 20 minutes or until slightly golden.
8

Let them rest for a few minutes on a cooling rack, then stack them up and serve with a vegan yogurt (1 cup) sauce.