Whole Food, Plant-Based Recipe Corn Zucchini Fritters

Ingredients

• ½ cup corn flour (or all-purpose
  

• flour)
  
• ¼ cup cornmeal
  
• ½ tsp garlic powder
  
• ½ tsp baking powder
  
• Fresh ground black pepper
  
• 1 cup fresh corn
  
• ½ cup zucchini, grated and all
  
• liquid squeezed out
  
• ¼ cup red peppers, small diced
  
• ¼ cup scallions, chopped
  
• 1 T ground flax seed plus 3 T water, to make flax egg
  
• ½ cup plus 3 T plant-based milk, unsweetened

Instructions

1. Preheat the oven to 400°F.
2. In a large mixing bowl add the flour, cornmeal, garlic, baking powder and a few twists of fresh ground black pepper. Whisk to combine well.
3. Add corn, zucchini, corn, scallions.
4. Make flax egg by combining ground flaxseed and water, set aside for a few minutes.
5. Pour a ½ cup plant based milk and the flax egg over the ingredients and mix. Batter will be thick and may look dry. Slowly add additional milk, 1 T at a time. You want the batter to be moist but not wet.
6. Line sheet pan with parchment paper or silpat baking mat. Using a large cookie scoop (or ¼ cup measuring cup) to portion out batter. Pat so that each fritter is a half-inch thick.
7. Bake for 15-20 minutes until fritters are brown on the bottom, then flip and cook for an additional 15 minutes. (Alternatively, you can cook on top of the stove in a sauté pan.)