Vegan Zucchini-Corn Fritters

Ingredients

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Coconut oil

  3 tbsp or 41g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Lemon juice

  Raw

  2 tsp or 10g

• Almond milk

  Plain

  6 tbsp or 90g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. To prepare the 2 flax "eggs", add 2 tablespoons of ground flax to 6 tablespoons of water. Let is sit for 10-15 minutes until it forms a sticky egg-like consistency.
2. Line a colander with a clean dish towel or paper towels, and set it over your sink or a plate. Grate your zucchini using a julienne peeler, box grater or food processor. Add the zucchini to the colander and sprinkle with salt. This will make the zucchini sweat. Gently toss and let the zucchini sit for 10-15 minutes. Chop all veggies while waiting.
3. Pick up your towel and squeeze the excess water out. This will keep the fritters from getting soggy. Set aside.
4. In a large bowl mix prepared zucchini, corn, red bell pepper, fresh basil, green onion, gluten-free flour, corn meal, flax "eggs", lemon juice, nutritional yeast, salt, unsweetened almond milk, pepper and spices. Combine well.
5. Heat coconut oil in a large pan on medium heat. Scoop out a 1/4 cup of mixture for each fritter and place in the pan. Flatten gently to form a pancake shape. Leave a little space in between each one. Cook until light golden brown, about 3-4 minutes each side. Transfer to a paper towel to blot excess oil. Repeat until all the mixture is used up and add a little more oil if needed when you start a new batch.

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