Corn Zucchini Fritters

By: The Jaroudi Family

Makes 10 large fritters (or 20 small fritters) 

Ingredients:

2 ½ cups of shredded zucchini (squeeze as much liquid out as you can) [390 g]

2 cups corn kernels (can be frozen or cooked) [328 g]

1 cup chickpea flour [120 g]

4 flax eggs (4 Tbsp flax meal mixed with 12 Tbsp water) [190 g] 

1 Tbsp white miso (I usually add a bit more)

1 tsp baking powder

1 tsp onion powder (I usually add a bit more)

1 tsp garlic powder (I usually add a bit more)

Applesauce or Ketchup for serving (OPTIONAL)

Directions:

1.) Add all the ingredients for the fritters in a large bowl. You should be able to form patties from the mixture.

2.) Preheat the oven to 375 degrees.

3.) Form ten fritter patties on a baking sheet lined with parchment paper. 

(I use the palm of my hands as a guide on how large to make them)

4.) Bake for 15 minutes; flip the fritters over and bake for another 15 minutes.

5.) Serve with applesauce or ketchup… I have never felt I needed them!