Gluten-free and protein-rich fritters are golden brown on the outside and chewy inside with juicy corn kernels. Make a big batch to enjoy for days.
Course Appetizer, Snack
Cuisine Indian
Keyword Gluten Free, Soy Free
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
1cupsweet corn kernelsfresh corn off the cob or frozen and thawed
2medium sized zucchinisgrated
1chilliseeded and finely chopped, (Adjust to taste)
¼cupchopped basilor use cilantro aka coriander
1medium onionfinely chopped
2clovesfresh garliccrushed
1tsplime juice
½tspsaltor to taste
½tspfreshly ground black pepper
½cupbesanchickpea flour
2tbsparrowroot flour
½tspbaking powder
½cupor more water
Instructions
In a medium bowl, sift all the dry ingredients.
Process corn in food processor until kernels breakdown into coarse chinks.
Add the zucchini, garlic, chilli, corn, basil or cilantro, chopped onion and lime juice to the dry ingredients.
Mix well with hands or spoon.
Gradually add enough water, if needed until the mixture is like a thick batter.
Heat skillet over medium heat and spray or spread oil on the skillet.
Drop large spoonful of the mixture on the hot skillet. You may need to spread to make a roundish shape. Repeat until you have 4-5 on the skillet. Be sure not to over crowd the skillet as it will drop the temperature and affect proper cooking.
Cook until golden brown on both sides, approximately 4 minutes each side.
Repeat for all fritters. Serve with chutney, vegan aioli, or sweet chilli sauce.
Video
Notes
1.Arrowroot poser can be substituted with corn meal2.Processing the corn kernels is optional, whole kernels give the crunchy texture which is delicious. I crushed it because of young children3.Lime juice can be replaced with sumac or dried mango powder4.Depending on the water content of zucchini, you may or may not need to add extra water. 5.You can add a dollop of coconut yogurt for extra tang.