Even when I was a child, I loved eating fritters or cutlets whatever type they may be. It doesn’t matter if they are sweet or savory. They are comforting to munch on for breakfast, lunch or dinner including in between snacks.
Fill your kids’ school lunch boxes with fritters or give them these for after school snack. Kids who don’t really like veggies will forget they do when they see fritters and dip ready to be devoured.
Vegetable fritters are quite versatile. They can also be emergency meals for work, party food, appetizer and main course alike and even midnight snacks.
Also read: Sushi Rolls in a Blitz
Zucchini and Chickpea Cutlets are one good example of scrumptious fritters. They are very easy to prepare. Zucchini actually belongs to the squash family, similar in texture to the juicy cucumber but prepared as a vegetable that needs to be cooked. It is low in calories yet a good source of minerals and vitamins, ideal for diabetics. Chickpea is a vegetarian source of protein, manganese and folate that are good for the bones and rich in fiber. Additionally, the added corn kernels in our cutlet promote eye health because corn contains lutein aside from other antioxidants.
I also provided the instructions for the sour cream dipping sauce. This has cashew, one of the lowest-fiber nuts but rich in antioxidants, minerals and vitamins, a healthy combination for the fritters. Low fiber aids digestion and reverses indigestion caused by high fiber diet.
Zucchini Chickpea Corn Cutlets
Ingredients
- 1 large zucchini grated
- 1 cup corn kernels fresh or canned drained
- ½ tsp salt
- 2 large garlic cloves minced
- 1 tsp baking powder
- ½ cup besan flour chickpea flour
- ½ tsp coriander powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
Instructions
Sour cream:
- Add the following ingredients in a blender and pulse until smooth: ½ cup cashews (soaked for at least 2 hours and drained), 1 tsp lemon juice, ½ tsp apple cider vinegar, ¼ tsp salt and ⅓-1/2 cup of water (as needed).
Main course
- Sprinkle some salt over your grated zucchini, allow to sit for about an hour to remove some water.
- Put the zucchini in a large, clean dish towel, and squeeze out any excess water. Put zucchini in a large bowl.
- Add in the corn kernels, minced garlic, besan flour, coriander, onion powder, and black pepper. Mix well.
- Form into balls or logs (cutlets) and press gently to flatten.
- Heat oil in a large pan over medium heat. Cook until golden (about 5 minutes), then flip and cook for another few minutes, or until that side has also browned lightly.
- Serve, with a dollop of vegan sour cream on top (or on the side).
Wow, just writing about all these, makes me crave fritters for my next meal. Do try it out too and tell me what you think.
I will make some for me, too.
