These corn fritters bring two of summer’s best vegetables together, fresh corn and zucchini. Oven-baked with a crispy golden-brown exterior, each bite is both sweet and savory. The batter comes together quickly, and you choose when to eat them—for breakfast, as an appetizer, or side dish. Topped with salsa, these are a winner!
Makes (8) 4” fritters
Ingredients:
½ cup corn flour
¼ cup cornmeal
½ teaspoon garlic powder
½ teaspoon baking powder
Black pepper, freshly ground
1 cup fresh corn (or frozen)
½ cup zucchini, grated and all liquid squeezed out
¼ cup red peppers, diced small
1 teaspoon jalapeño, finely chopped (optional)
¼ cup scallions, chopped
1 tablespoon ground flaxseed plus 3 tablespoons water (to make flax egg)
½ cup plus 3 tablespoons unsweetened plant-based milk
Chef’s Note:
As an alternative to baking, you can cook these on top of the stove in a nonstick sauté pan.