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Vegie Project

Wholesome vegetarian and vegan recipes

Corn and zucchini fritters with avocado and tomato salsa

Corn and zucchini fritters

I love making this recipe for brunch on the weekends. I got the idea for this from Dr. Libby’s Real Food Kitchen – one of my favourite cookbooks. The original recipe calls for sweet potato which is awesome, but I didn’t have any so I added my own touch and substituted with zucchini and it worked really well.

This recipe is great for those who have gluten intolerance as it uses chickpea (or besan) flour. It is also super easy to make and you can easily whip this up in half an hour.

As an accompaniment to the fritters I added a deliciously fresh tomato and avocado salsa.

Corn and zucchini fritters with avocado and tomato salsa

Created by on 28 Mar 2016

Corn and zucchini fritters

  • Prep Time: 10m
  • Cook Time: 15m
  • Serves: 2

Ingredients

  • 1 large zucchini grated
  • 1 cup frozen corn
  • 1 red onion finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup chickpea flour
  • 1/4 cup almond milk
  • 1 tablespoon fresh coriander finely chopped
  • salt and pepper
  • oil of your choice
  • 1 large tomato diced
  • 1 avocado diced
  • juice of 1/4 lemon
  • salt and pepper
  • 1 large zucchini grated
  • 1 cup frozen corn
  • 1 red onion finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup chickpea flour
  • 1/4 cup almond milk
  • 1 tablespoon fresh coriander finely chopped
  • salt and pepper
  • oil of your choice

Salsa

  • 1 large tomato diced
  • 1 avocado diced
  • juice of 1/4 lemon
  • salt and pepper

Instructions

  1. Heat 2 tablespoons of oil in a frying pan. Add the onions, zucchini, corn and spices and sauté for 5 minutes. Season with salt and pepper.
  2. Heat 2 tablespoons of oil in a frying pan. Add the onions, zucchini, corn and spices and sauté for 5 minutes. Season with salt and pepper.
  3. Remove from heat, place contents in a bowl and add remaining ingredients (almond milk, chickpea flour and fresh coriander) to form a batter.
  4. Remove from heat, place contents in a bowl and add remaining ingredients (almond milk, chickpea flour and fresh coriander) to form a batter.
  5. Heat a little oil in a frying pan over medium heat and ladle 1/4 cup of the batter at a time to form a fritter (you should be able to make around 10 fritters). Cook on one side for 2 minutes then flip fritters to cook on the other side.
  6. Heat a little oil in a frying pan over medium heat and ladle 1/4 cup of the batter at a time to form a fritter (you should be able to make around 10 fritters). Cook on one side for 2 minutes then flip fritters to cook on the other side.
  7. To make the salsa simply combine all ingredients in a bowl and season to taste.
  8. To make the salsa simply combine all ingredients in a bowl and season to taste.
  9. Serve fritters with the salsa (I like stacking them).
  10. Serve fritters with the salsa (I like stacking them).

Reader Interactions

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