Gluten-Free
·
Vegan

Local Zucchini & Corn Fritters with Cashew Yogurt Sauce

Recipe adapted from MakingThymeforHealth.com.

These healthy zucchini corn fritters are packed with flavor! With the bounty of local produce pouring in, this is the perfect recipe to use up your local zucchini and corn from your CSA.

Prep Time

15 minutes

Cook Time

15 minutes

Yield

6 Servings

Ingredients

4 cups zucchini (shredded (about 4 medium-size zucchini))
1 1⁄2 cups corn kernels (fresh or frozen)
3⁄4 cup scallions (finely chopped)
3 cloves garlic (peeled and minced)
1 1⁄4 cups flour, chickpea
3 teaspoons cumin
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
  oil (for frying)
5 ounces yogurt, cashew (plain)
1 tablespoon cilantro (chopped)
1 teaspoon lemon juice (fresh)
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper

Instructions

In a large bowl, combine shredded zucchini, corn, scallions, chickpea flour, garlic, cumin, turmeric, oregano, thyme, salt & pepper. Stir together until well combined. 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.

Line serving platter with paper towels. Warm a large 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. Cook for about 3-5 minutes on each side, until light golden brown. Remove and place on serving platter.

To make the non-dairy yogurt sauce, combine yogurt, cilantro, lemon juice, salt and pepper and stir to combine.

Top fritter with a dollop of non-dairy yogurt sauce, salsa and/or fresh avocado!