Vegan Oil-Free Corn Zucchini Fritters
Prep Time 15 minutes
Cook Time 40 minutes
chill 30 minutes
Servings 4 patties
Ingredients;
2 1/2 loosely filled cups shredded & squeezed zucchini, (about 2 small zucchinis)
2/3 cups corn
3 Tblsp creamy almond butter
1/2 cup gluten-free oat flour
2 tsp garlic powder
2 tsp onion powder
3/4 tsp sea salt
1/4 tsp black pepper
1 tsp smoked paprika
- Grate zucchini with large holes on grater. Squeeze out water by placing in a strainer lined with several paper towels. Squeeze down hard.
- Add corn and almond butter
- In a separate bowl, combine the oat flour and spices and mix well.
- Add the dry mixture to the zucchini mixture and stir until it all comes together and become sticky.
- Divide unto 4 sections and form balls and then flatten out into little patties about 1/2 thick. Place on parchment paper and chill for 30 minutes.
- Preheat oven to 400 degrees and line a sheet pan with parchment paper. Bake patties for 25 minutes, flip and bake for 10-15 more minutes. Let cool 10 minutes before serving.
Creamy Lemon Pepper Sauce
Combine and serve over fritters:
1/2 heaping cup raw cashews (cooked in boiling water for 10 minutes or soak overnight if you don’t have a high-powered blender like a Vitamix. Drain, rinse and proceed. Sauce will be gritty otherwise) Combine with:
2 Tblsp fresh lemon juice & 6-8 Tblsp water
1/2 tsp onion powder
1.4-1/2 tsp pepper & 1/4 tsp salt