Corn Zucchini Fritters (Gluten-Free)
Corn Zucchini Fritters
By: The Jaroudi Family
Makes 10 large fritters (or 20 small fritters)
Ingredients:
2 ½ cups of shredded zucchini (squeeze as much liquid out as you can) [390 g]
2 cups corn kernels (can be frozen or cooked) [328 g]
1 cup chickpea flour [120 g]
4 flax eggs (4 Tbsp flax meal mixed with 12 Tbsp water) [190 g]
1 Tbsp white miso
1 tsp baking powder
1 tsp onion powder
1 tsp garlic powder
Applesauce -or- Ketchup for serving
Directions:
1.) Add all the ingredients for the fritters in a large bowl. You should be able to form patties from the mixture.
2.) Preheat the oven to 375 degrees.
3.) Form ten fritter patties on a baking sheet lined with parchment paper.
(I use the palm of my hands as a guide on how large to make them)
4.) Bake for 15 minutes; flip the fritters over and bake for another 15 minutes.
5.) Serve with applesauce or ketchup.
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