HOW TO MAKE VEGAN ZUCCHINI AND CORN FRITTERS: Gluten free! 🥒🌽
Learn how to make delicious Zucchini and Corn Fritters that are perfect for snacking or as a quick side dish. These fritters are packed with flavor and can be served with black beans, salsa, nacho cashew cream, and avocado. Check out the simple recipe and enjoy! 🥒🌽 -- 🕒 Estimated Preparation Time: 30 minutes -- 🧺 Ingredients: :: 4 cups shredded zucchini (about 4 medium-size zucchini) :: 1½ cups corn kernels (fresh or frozen and defrosted) :: ¾ cup chopped green onions (about 6 green onions) :: 3 garlic cloves, minced :: 1¼ cup chickpea flour :: 2 teaspoons ground cumin :: 1 teaspoon dried oregano :: 1 teaspoon dried thyme :: 1 teaspoon salt & pepper :: High-heat oil :: Nacho cashew cream (for serving) :: Black beans, salsa, and avocado (for serving) 📖 Instructions: 1. In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. 2. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter. 3. Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. 4. Cook for about 3-5 minutes on each side, until light golden brown. 5. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy! -- 🎧 Soundtrack: Josef Suk, Serenade, Op 6 - A Far Cry All rights reserved to Josef Suk.
Learn how to make delicious Zucchini and Corn Fritters that are perfect for snacking or as a quick side dish. These fritters are packed with flavor and can be served with black beans, salsa, nacho cashew cream, and avocado. Check out the simple recipe and enjoy! 🥒🌽 -- 🕒 Estimated Preparation Time: 30 minutes -- 🧺 Ingredients: :: 4 cups shredded zucchini (about 4 medium-size zucchini) :: 1½ cups corn kernels (fresh or frozen and defrosted) :: ¾ cup chopped green onions (about 6 green onions) :: 3 garlic cloves, minced :: 1¼ cup chickpea flour :: 2 teaspoons ground cumin :: 1 teaspoon dried oregano :: 1 teaspoon dried thyme :: 1 teaspoon salt & pepper :: High-heat oil :: Nacho cashew cream (for serving) :: Black beans, salsa, and avocado (for serving) 📖 Instructions: 1. In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. 2. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter. 3. Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. 4. Cook for about 3-5 minutes on each side, until light golden brown. 5. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy! -- 🎧 Soundtrack: Josef Suk, Serenade, Op 6 - A Far Cry All rights reserved to Josef Suk.