Spiced Zucchini Corn Fritters
Cafe style breakfast? Lunch? Dinner? Or a lil snack? These fritters got you covered! Deliciously crispy and full of flavour, they are going to be your new fave!
Plus, they are gluten free, dairy free, vegan and low FODMAP as I’m still on my low FODMAP protocol! They also feature my favourite Roast Chickpea Spice Mix from SpiceTub, which you know I am obsessed with and goes with literally everything - from fish, to prawns, veggies, burgers and now fritters!
Ingredients
Makes 12
2 large zucchinis
1/2 cup corn kernals (I used frozen)
1 vegan/flax egg - 1 tbsp flaxmeal + 3 tbsp water (or normal egg)
2/3 cup almond meal
1/4 cup nutritional yeast
2 tbsp garlic infused olive oil
1/4 cup shallots (use the green part only for low fodmap)
Salt & pepper, to taste
1 tsp SpiceTub Roast Chickpea Mix (DC: SPICYELISE)
2-3 tbsp almond milk
Method
Start by grating the zucchinis and then, using a paper towel, squeeze out all the water in the zucchinis. This is important so you don't end up with soggy fritters!
Then add all the ingredients into a large mixing bowl and combine.
AIRFRYER METHOD: Preheat your airfryer to 190 degrees. Place a piece of baking paper in the base and spray with olive oil. Spoon 1 heaped tbsp of mixture onto the baking paper and spread into a circle, about 0.5-1cm thick. Don't over crowd the airfryer - I did 3 at a time. Spray fritters with a little olive oil and bake for 12 minutes, flip, spray with a little oil and cook for another 6-8 minutes, until golden. Repeat until all mixture is used.
STOVE TOP METHOD: heat a non-stick fry pan over medium heat with olive oil. Spoon 1 heaped tbsp of mixture per fritter. Cook for 5-8 minutes on each side, or until golden and cooked through.