Corn and Zucchini Fritters

This makes about 10 deliciously healthy Fritters - they can be served hot or cold…so they’re perfect for a packed lunch to take on your next hike. Leftovers can be easily frozen for later.

Ingredients 

·       3 medium zucchinis, grated

·       1 cup corn kernels, they can be fresh/canned or frozen

·       2 eggs (egg replacer for vegan)

·       ½ cup flour (chickpea flour for gluten-free)

·       1 tsp baking powder

·       3 shallots- finely chopped

·       Handful of chopped coriander or parsley

·       1 tsp cumin powder

·       Salt and pepper to taste

·       Olive oil

·       * optional- add ¼ cup parmesan cheese or nutritional yeast)

Instructions

1.                  Place a clean tea towel in a bowl grate zucchini into the towel and leave aside for 10 minutes- then squeeze as much excess liquid out as you can.

2.                  In a separate large bowl, add the corn, shallots, herbs, eggs, and season.

3.                  Add zucchini to the other ingredients, add the flour and baking powder and mix together well…let it sit for at least 5 minutes.

4.                  Use just enough oil to coat a frying pan and place on medium heat.

5.                  Fry ¼ cup dollops of batter in the pan, flip once brown…about 2- 3 minutes on each side

Can be served with salsa, avocado and sour cream- or any relish of your choice!