Zucchini and Corn Fritters
When two classic summer vegetables come together, they form this simple and delicious dish. Crispy and light, I love to serve these crispy, light fritters with a basil aioli. In this recipe, I use Bob’s Red Mill Paleo flour blend. I have found it has a great ratio of almond flour, arrowroot starch, coconut flour and tapioca flour to make a great grain-free substitute for all-purpose flour. You could also use traditional all-purpose flour in this recipe if you prefer.
- Total Time: 22 minutes
Ingredients
1 1/2 cups grated zucchini
1/4 teaspoon salt
1 cup fresh or frozen corn kernels
1 egg, whisked
1/2 cup paleo flour blend
1/4 cup almond milk
1 teaspoon baking powder
1 teaspoon salt
1/2 smoked paprika
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon garlic, minced
1/2 teaspoon onion powder
1 1/2 Tablespoons fresh basil, chopped
Olive oil for frying
Instructions
Directions:
- In a small bowl, toss the grated zucchini with the salt and let sit for 10 minutes.
- Place the zucchini in a clean dish towel and squeeze out the excess water.
- If using frozen corn kernels, thaw and drain off excess water.
- In a large bowl place the zucchini, corn, egg, paleo flour, almond milk, baking powder, salt, smoked paprika, cayenne, black pepper, garlic, onion powder and basil.
- Mix the ingredients well.
- Form into patties.
- In a large sauté pan, heat 2 Tablespoons of olive oil over medium heat.
- Place the fritters in the pan and cook 2-3 minutes or until golden.
- Flip the fritters and cook for an additional 2-3 minutes or until golden.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
