Grounded Chow

Zucchini Corn Fritters

by

If you’re finding yourself with a surplus of zucchini this summer, you’re going to want to try these zucchini corn fritters! Made with chickpea flour, shredded zucchini, corn, and a flax egg, these are vegan and gluten free. Dip them in a chipotle cream for the perfect crispy, savory summer appetizer.

Add shredded zucchini to a strainer with salt.
Make the chipotle sauce.
Press the remaining liquid from zucchini.
Mix all the fritter ingredients.
Fry fritters 2-3 minutes each side.
Serve and enjoy!

Make sure to press as much water from the zucchini as you can! Afterwards, dump the water from the bowl and use the same bowl to mix all the fritter ingredients. The batter will feel more wet, like a pancake batter, but chickpea flour helps it firm up nicely when fried.

I accidentally planted 2 zucchini and 1 summer squash plant this year, so this will be in our regular rotation. I hope you enjoy these as much as I do!

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Zucchini Corn Fritters

Course Appetizer, Snack
Cuisine gluten free, seasonal’, Vegan
Keyword corn, fritter, gluten free, summer vegetables, vegan, zucchini
Servings 4 people

Ingredients

  • 2 c shredded zucchini one big or two small zucchinis
  • 1 ear of corn kernels cut off
  • 1 shallot diced
  • 1 1/3 c chickpea flour
  • 1 T ground flaxseed meal
  • 3 T water
  • 3/4 t smoked paprika
  • 1/2 tsp salt
  • Pepper

Chipotle dipping sauce

  • 1/2 c dairy free sour cream or greek yogurt
  • 1 chipotle in adobo diced
  • 1 T sauce from the chipotle in adobo can
  • 1 T cilantro chopped (+more for garnish)
  • 1/2 T lime juice

Instructions

  • Shred your zucchini with a box grater. Place shredded zucchini in a fine mesh strainer or cheese cloth to strain it over a bowl. Sprinkle salt over the zucchini to assist water releasing.
  • Make your flaxseed egg. In a small bowl, mix together flaxseed meal and 3 tablespoons of water. Set aside.
  • To make the chipotle sauce, in a small bowl mix together sour cream, diced chipotle and sauce, cilantro, and lime juice.
  • Make the fritter batter: Press the rest of the water from the zucchini. In a large bowl mix together zucchini, corn, shallot, chickpea flour, flaxseed egg, smoked paprika, 1/2 tsp salt, and a sprinkle of pepper. The batter should be similar to pancake batter consistency.
  • In a large skillet, heat enough oil to coat the bottom of the pan in a nice layer. Heat over medium high.
  • Once oil is hot, scoop the batter into the skillet, using approximately 1/4 cup for each fritter. Brown on both sides for 2-3 minutes.
  • Remove from skillet once browned and drain on paper towel.
  • Serve with chipotle sauce and garnish with cilantro if desire.d