MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn Zucchini Fritters
Categories: Breakfast, Vegetarian, Zucchini
Yield: 4 Servings

3/4 c Fine corn meal
1/3 c Chickpea flour or besan
1/3 c Rice flour
2 tb Arrowroot or corn starch
1 tb Baking powder
1/2 ts Salt
1/2 ts Black pepper; fresh ground
1 ts Vegetable oil
1/4 c Shallot or other onion;
- minced
2 cl Garlic; minced
1 1/2 c Zucchini (2 sm or 1 md);
- grated
1 1/2 c Corn kernels (3 ears);
- fresh or frozen
1 c Almond or soy milk;
- unsweetened
1/4 c Fresh basil or cilantro;
- minced -OR-
1 tb Dried basil
1 ts Dried thyme leaf
2 tb Vegetable oil; for frying

Total time: 45 minutes

Mix dry ingredients in a large bowl. Grate zucchini. If using fresh
corn, cut the kernels off the cob.

Heat a frying pan on medium-low heat. Mince the onion and garlic. Add
oil to the pan and stir fry onion and garlic until soft. Optionally
add chickpea flour to the fried onion & garlic, stir until
browned--this takes away the raw taste and makes it easier to digest.
Stir almond or soy milk into the dry ingredients. Stir in the corn,
zucchini, onion, garlic, roasted chickpea flour, and fresh cilantro
or basil.

Heat a large skillet on medium. Brush the pan with oil and spoon the
batter onto the pan 2 tb at a time, spreading with the spoon. Cook
for 5 to 10 minutes each side until brown and crispy. Flip them when
they are dry on the edges, and starting to set in the middle. Add
more oil as needed.

Serve with condiments such as mayonnaise, pesto, ketchup, siraccha
sauce.

Tips:

It's easy to make these not gluten free. Just replace the chickpea
and rice flour with 2/3 cup of any flour that you like.

Give these fritters some inner heat by adding cayenne, chipotle
pepper or minced hot peppers. Use any combination of dried herbs or
fresh herbs that you like. We've made them with dried basil and
thyme. My son-in-law suggested sage.

Because these savory fritters have moist veggies in them, they need
to cook slowly so they become cooked and firm all the way through.

Per 179 g serving: 322 cal, 5 g fat (15% CFF), 1 g sat fat,
63 g carbs, 307 mg sodium, 5 g fiber, 8 g protein, 4 g Sugars,
low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180720172126/
http://www.savvyvegetarian.com/vegetarian-recipes/
corn-zucchini-fritters.php>

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