Here's another recipe I've been meaning to share FOR-EV-ER. My zucchini fritters are spicy, savory, sweet, crisp on the outside and tender on the inside, oh, and they're really filling. Whole food, plant based, gluten free, oil free and FULL of fresh flavor. They take a little bit of work but are well worth it and honestly, I think you'll enjoy the whole process because making a bit of a mess in the kitchen is fun (okay, maybe that's just me).
The star here (other than zucchini, of course) is chic pea/garbanzo bean flour. It's cheap and pretty easy to come by these days in your regular grocery store (or here on Amazon). It's a really useful flour to keep on hand as it works not only as a bulking agent but as a binder as well. When cooked in a pan, this flour helps the fritter to become a golden brown and crispy masterpiece while keeping the inside moist and tender. It's loaded with protein and made of just one ingredient - all in all, it's my new favorite pantry staple. Get your hands on some today!
The texture and flavor combination of this recipe is amazing to me. I love how crisp the outside gets while remaining tender on the inside. The combo of veggies and beans come together with the spices to be so authentically south west. But...just being honest...truthfully I don't feel I've had enough fritters in my life to officially call this a "fritter" rather than a pan-fried veggie burger but we are just gonna go with it because while "a cross between a patty and fritter" is maybe a better description, it's just no good for SEO.
If I were you I'd make a double batch of this recipe because you are gonna want left overs, as I mention in the instructions, they freeze well and make a great packed lunch or snack. My favorite way to eat these fritters? Room temp over a salad with some quinoa and the spicy cashew avo creama I detail below! Give it a try and let me know what you think!!!
Makes: 8 fritters (double the recipe if you want left overs) • Serves: 4 • Prep Time: 20 min • Cook Time: 20-25 min
SOUTH WEST ZUCCHINI FRITTERS
- 3 cups zucchini, grated*
- 1.5 cups fresh corn kernels cut from the cobb (you may also use frozen)
- 1/2 medium red pepper, diced (roasted red pepper would also be nice)
- 1/3 cup sun dried tomatoes, chopped small (optional)
- 16 oz. can black beans, drained, rinsed and lightly mashed**
- 1/4 cup green onion OR red onion, finely diced
- 1-2 cloves of garlic, finely chopped
- the juice of one lime
- 1 tbsp. pickled jalapeno liquid (optional)
- 1 tbsp. ground flax seed
- 1 tsp. smoked paprika, garlic powder, cumin and chili powder***
- 1 heaping cup chic pea/gabanzo bean flour (I use Bob's Red Mill)
- 1/4 cup nutritional yeast (optional)
- Sea salt/pepper to taste
*Do not drain the liquid from your squash, you'll need it to help to bind the fritters
**Call me gross but I just squeezed the beans in my hands to lightly mash about 70% of the beans
***You could alternatively use taco seasoning instead of these spices
Grate and measure out your zucchini and add to a very large bowl, prep the rest of your fresh ingredients and add to the bowl, stir to combine. Then add in the dry - chic pea flour, flax seed, nutritional yeast, spices/seasonings. Mix the batter well using your hands until the dry ingredients are very well absorbed. Taste and adjust for seasoning. As your cast iron or non stick pan heats to medium, allow the batter to sit for a few minutes so the chic pea flour can soak up all of the liquid.
Use a mason jar lid to ensure even fritter size - spoon 4-6 tablespoons of batter into a lid (sprayed with cooking oil) and smooth out the top. Flip the fritter out of the lid into a well oiled skillet and repeat a few more times to fill the pan (I fit 4 fritters in my skillet and then went in for a second round, just make sure you re-spray your pan with cooking oil in between each batch). Then, using a spatula, press the fritters out a bit to ensure they cook through to the middle. Cook on each side for 5-7 minutes, flipping as much as you need to in order to prevent burning (a little char is tasty though).
Once cooked evenly on both sides, remove your fritters from the pan and allow to cool on a wire rack. You can serve them warm, cold or at room temperature. Top with spicy cashew avocado creama (recipe below) or salsa, serve over salad, on a bun or with a side of rice! These fritters store well for a few days in the fridge, make an amazing packed lunch and even freeze well for a few weeks in a zip lock bag/glass container with parchment paper in between each patty.
SPICY CASHEW AVOCADO CREAMA
- 1 ripe avocado
- 1/2 cup raw cashews
- the juice of one lime
- 1/4 cup apple cider vinegar
- 2 tbsp. pickled jalapeno liquid
- 4-8 pickled jalapeno slices
- 1/2 cup of cilantro (optional)
- Garlic powder, salt and pepper to taste
- ~1/2-3/4 cup water
Add all ingredients (go easy on the water to start) to a blender and blend until totally smooth - taste and adjust for seasoning. Store your left over creama in a mason jar in the fridge for 1-2 days! Makes a great dressing/sandwich spread as well!