Go Back
–+ servings

Vegan Zucchini and Corn Fritters

Naturopath Lauren Glucina
These quick and easy fritters are naturally gluten free thanks to the chickpea flour. An allergy friendly recipe. Makes 14-16 bite-sized fritters (4 serves, as a side).
4.64 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Sides
Cuisine Gluten free, Vegan, Vegetarian
Servings 4
Calories 257 kcal

Ingredients
  

  • 1 cup corn kernels if frozen, thaw and pat dry with a paper towel
  • 1 cup vegan cheese grated
  • 2 medium carrots grated
  • 2 medium zucchini grated
  • 4 spring onions green parts, sliced fine

  • 1/2 red chilli, de-seeded, sliced fine
  • 2 tablespoons fresh dill, chopped

  • Generous sprinkle of red chilli powder for extra spice optional
  • 1½ tablespoons onion powder - not onion salt! 
 optional
  • ¼ teaspoon white pepper optional
  • ½ teaspoon coarse sea salt
  • ¼ cup psyllium husks
  • 2/3 cup cup chickpea flour

  • 1/2 cup oat milk/other plant milk or water

Instructions
 

  • First, prepare the zucchini – place in a clean tea towel and wring out to remove excess water.
  • Combine all ingredients in a large mixing bowl and mix well to combine. The mixture may initially look very dry – but before adding any more liquid, give it a really good mix with your hands, there is a lot of moisture still in those vegetables and you’ll find it comes together a bit like a dough. Remember the cheese will melt while cooking to moisten it up again. If you do need more liquid - add 1 teaspoon at a time.
  • Heat a little olive oil in a frying pan over medium heat, then turn it down to low to avoid burning as you cook.
  • Shape about 2 tablespoons worth of mixture into patties and cook 3-5 minutes on each side or till golden. It may be easier to wet your hands a little before you shape them.
  • Transfer to a paper towel to blot up excess oil, then serve and enjoy!

Notes

  • This recipe makes between 14 and 16 fritters – serving around 4. Halve the recipe if you only need the 2 servings to save on the prep with all that grating.
  • 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.
  • If the mixture feels too wet, leave it to rest for 10 minutes or so - the psyllium husk will swell and thicken it up.
  • If the mixture is too dry, add just a tablespoon of liquid at a time.
  • Remember these will be softer than a regular fritter – because they contain cheese! However they do firm up the next day having been in the fridge.
  • The brand of vegan cheese I used was the Zenzo Cheddar.
  • I like to enjoy these with a small spoon of coconut yoghurt – finely chop fresh dill and fold it through with some lemon zest and a pinch of sea salt.
  • To make it a complete meal, add a fresh salad with avocado and toasted pine nuts, roasted tomatoes and a tablespoon of raw, unpasteurised kraut for some friendly bacteria!

Nutrition

Calories: 257kcalCarbohydrates: 29gProtein: 7.75gFat: 8gSaturated Fat: 2.25gFiber: 9.75gSugar: 8.25gCalcium: 822.5mgIron: 0.3mg
Tried this recipe?Let us know how it was!