zucchini corn fritters and guacapplemole
Recipe type: Vegan, Gluten Free, Oil free
Prep time: 
Cook time: 
Total time: 
Serves: 16
It's zucchini and corn time so I used both to make these fritters. I served with rocket leaves and 'Guacapplemole' - half an avocado blended with an apple, a teaspoon of apple cider vinegar and a pinch of salt.
  • 500g grated zucchini
  • 1 tsp salt
  • 200g fresh corn kernels, finely chopped (about a cup)
  • 100g chickpea flour
  • Bunch of chives, finely chopped
  • ¼ tsp garlic granules
  1. Put the grated zucchini in a bowl and sprinkle with salt
  2. Mix well and allow to stand for half an hour
  3. Tip the grated zucchini into a sieve or colander
  4. Allow to stand over a bowl for a few hours so that the liquid drains out.
  5. Preheat the oven to 240 degrees C
  6. Press the grated zucchini firmly to squeeze out as much moisture as possible, discard the liquid
  7. Put the zucchini, corn, chickpea flour, chives and garlic granules in a large bowl and mix well
  8. Line a baking sheet with baking paper or a silicone mat
  9. Place tablespoons of the mixture on the baking sheet
  10. Bake for 20 minutes, turning with a spatula half way through cooking.
  11. Serve warm with Guacapplemole
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/zucchini-corn-fritters/