{"id":10090,"date":"2019-06-22T19:00:30","date_gmt":"2019-06-22T07:00:30","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=10090"},"modified":"2019-11-30T16:08:09","modified_gmt":"2019-11-30T03:08:09","slug":"vegan-zucchini-and-corn-fritters","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/vegan-zucchini-and-corn-fritters\/","title":{"rendered":"Vegan Zucchini and Corn Fritters"},"content":{"rendered":"

These allergy-friendly Zucchini and Corn fritters are gluten free and vegan, packed with fresh vegetables, herbs and spices. Chickpea flour, psyllium husk and vegan cheese combine to replace flour and eggs. These are even better enjoyed for lunch the next day.<\/em><\/p>\n

Originally posted January 2018, updated June 2019.<\/p>\n

\"a<\/p>\n

When did it become so hard to have fun? This has been a really industrious month for me so far, not at all like my usual leisurely drift into the new year. I very nearly came up with an excuse not<\/em> to go for an adventure to a beach out of Auckland yesterday, until I remembered that I answer to nobody but myself and that family and self-care are important, so pens down girlfriend! You need a break!<\/p>\n

We day-tripped to Mangawhai heads which is a gem of a place – soft white sand and frothy blue seas, lined with a rugged coast. We climbed sand dunes and hunted for crabs with the nephews, and finished up at a local vineyard. It was nice to wake up this morning tired from sun and adventure – but not lack of sleep!<\/p>\n

It’s true, self-care is an art, something that needs practice and attention. But like good nutrition being critical for your physical health, self-care is critical for your mental and emotional wellbeing.<\/p>\n

[bctt tweet=\"Easy Vegan Zucchini and Corn Fritters - these are even better the next day. Recipe here! \" username=\"laurenglucina\"]<\/p>\n

Today’s recipe is one I made my partner suffer through three nights in a row – in my quest to create the perfect vegan fritter! Hard life, huh?!<\/p>\n

The challenge of course with this kind of recipe is finding a suitable substitute for the eggs.<\/p>\n

I think I got there, although it isn’t quite the type of fritter you would expect – it is crisp on the outside but soft on the inside – and this is because I’ve used vegan cheese (store-bought) – which melts as it cooks and gives it that lovely creamy texture when you bite into it.<\/p>\n

\"Overhead<\/p>\n

Zucchini and Corn Fritters - Ingredients<\/h2>\n

Fritters are a fun way to sneak in extra vegetables – fresh summer sweet corn, zucchini and carrot.<\/p>\n

To flavour, I used chilli, onion powder (this is different to onion salt – it adds a lovely sweet taste), fresh dill, and white pepper.<\/p>\n

In lieu of eggs, as I mentioned, we have the vegan cheese (a great binder once it starts to melt), chickpea flour and psyllium husk.<\/p>\n

I’ve tried out a few recipes for fritters that relied solely on the chickpea flour – which tends to make things turn out a bit on the dry side.<\/p>\n

The psyllium husks are something I have on hand in bulk in the pantry at all times because they are so versatile. They swell and bind the ingredients together whilst adding in some dietary fibre (BIG tick!).<\/p>\n

\"Close<\/p>\n

How to Make Zucchini and Corn Fritters<\/h2>\n

These are a piece of cake to make. Vino in hand, music on, and get the grater out to prep all the vegetables.<\/p>\n

Because zucchini tend to hold quite a bit of water, I recommend wringing it out well in a clean tea towel. If you skip this step, I think you'll find the mixture far too wet to work with.<\/p>\n

\"Step<\/p>\n

Combine everything in a large mixing bowl, then use your hands to get in there and mix it all together. Don't be shy!<\/p>\n

Once combined, the mixture should hold when pressed together. If it feel too wet, let it rest for 10-15 minutes before you add any further liquid, as the psyllium husk will eventually swell and thicken.<\/p>\n

If you still need to add liquid - just a tablespoon at a time.<\/p>\n

To cook, heat a little olive oil in a pan, then turn the temperature down to a low-medium setting.<\/p>\n

Use about two tablespoons of the mixture per fritter, cooking till golden on each side. Don't overcrowd the pan, and don't be tempted to crank the heat up - they'll burn and stick - fritter disaster!<\/p>\n

Once cooked, transfer them over to a paper towel to blot up any excess oil.<\/p>\n

\"Showing<\/p>\n

Because these zucchini and sweetcorn fritters have the vegan cheese folded throughout, they will be, as mentioned, a bit softer than you would expect – though they firm up as they cool. In fact, they are a-mazing cold the next day for lunch if there are leftovers.<\/p>\n

To make it a complete meal, just add an abundant garden salad with avocado<\/a><\/span>, some toasted seeds and a simple olive oil and apple cider dressing.<\/p>\n

Roast some tomatoes and add a spoon of raw, unpasteurised sauerkraut<\/span><\/a> to give the gut a bit of love, and you’re good to go!<\/p>\n

\"A<\/p>\n

Health + Nutrition Highlights<\/h2>\n

Our vegan fritters come with a few great health benefits.<\/p>\n