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South West Vegan Zucchini Fritters with Spicy Cashew Avocado Creama

zucchinicornfritters

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). 

veganzucchinicornfritters

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. 

veganzucchinicornfritters

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!!!

veganzucchinicornfritters

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

NOTES:

*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!

 

LOVE THROUGH FOOD, LIVECLEAN KITCHEN

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The Ultimate Guacamole

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The Ultimate Guacamole

ultimateguacamole

Everyone loves it. Everyone craves it. Everyone wants it on everything. And yes, everyone knows its extra. When it comes to something I eat and enjoy so often I don't want it to just be mediocre, it's taken me a long time but I have recently come to perfect my ideal gauc. But, what makes guacamole the "ultimate" guacamole?!

ultimateguacamole

Well... I've learned that it's different for everyone - some like super chunky guac (like me) but others like it totally smooth (yuck, sorry). Some like tons of fresh herbs in and others like to keep it simple. Some like tons of spice but others want to keep it mild. But for me, a few things make this recipe my ultimate and I hope you love it too...

1. Its substantial. This gauc has it all - GARLIC, ONION, JALAPENO, TOMATO and....FRESH CORN. The sweetness from the somewhat uncommon addition of corn is the absolute holy grail for gauc and in my opinion it makes this more than just a dip - it is so well rounded, you can just eat it by the spoonful. 

2. The freshness. The addition of lime and cilantro combine to make the perfect fresh take. 

3. The creativity. The sneaky addition of smoked paprika. Such a nice touch.  

ultimateguacamole

Give this a go and let me know if you take away OR add anything else so that makes this gauc YOUR ultimate.


Serves: 4 • Prep Time: 15 min


  • 2 ripe avocados
  • 1 ear of fresh raw corn, cut off the cobb (yup, corn!) 
  • 1/4 large red onion *optional
  • the juice from 1 large, juicy lime (sub lemon)
  • 1/2 chopped jalapeno pepper, seeds removed
  • 1/4 cup chopped roma/cherry/grape tomatoes
  • 1/4 cup chopped cilantro
  • 1-2 cloves of garlic OR 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika OR cayenne 
  • Sea salt and pepper to taste

Prep all of your ingredients - remove your corn from the cobb, chop the garlic, pepper, onion, collect your spices and juice your lime. Pit and peel the avocados and add to a large bowl.

I like to keep my guac really chunky so I simply use a knife to roughly chop my avo but if you like a finer mash, use the back of a fork til you reach the consistency you like. Then, fold in the rest of your ingredients (holding back on a bit of each for decoration). Taste and re-season if needed.

For presentation, transfer your mix to a smaller bowl and top with paprika, cilantro, red onion, tomato and more fresh corn and enjoy immediately. 

Serve this dip up with chips, sweet potato fries, on top of a salad or rice bowl - or literally just eat it alone with a fork. 

As with all avocado based dishes, this dip generally doesn't keep super well but if you do want to make your left overs last - cover the gauc with cling wrap, allowing the plastic to touch the surface of the dip - that will reduce the oxidization overall. 

 

LOVE THROUGH FOOD, LIVECLEAN KITCHEN

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