Vegan Zucchini Corn Fritters
Ingredients
- 3 medium potatoes (250g)
- 1 small broccoli (optional)
- 1 grated zucchini
- 1/2 can corn, rinsed and drained
- 1/2 cup scallions or onion (60g), finely chopped
- 1 clove garlic, minced
- approximately 2 tablespoons chickpea flour or other flour
- 2-3 tablespoons nutritional yeast flakes (optional)
- salt and pepper to taste
- 2 tablespoons oil for frying
Preparation
Cook potatoes in skin until tender.
Add the broccoli and cook for just 2-3 minutes until it is not cooked through.
Drain the potatoes and broccoli.
Rinse the broccoli and finely chop the florets.
Let the potatoes evaporate and peel them.
Mash the potatoes with a fork in a large mixing bowl.
Squeeze the grated zucchini and add it to the potatoes.
Add chopped broccoli, corn, scallions, garlic, chickpea flour, nutritional yeast flakes, salt, and pepper.
Stir everything together until well combined.
Set aside for 5 minutes to allow the flour to absorb any excess liquid.
Form 8-10 fritters from the veggie mixture or to your desired size.
Optionally, coat each fritter with breadcrumbs.
In a large skillet, heat the oil over medium heat.
Fry the fritters for about 3-5 minutes on each side, or until golden-brown.
Serve with your favorite dip.
