Vegan Zucchini-Corn Fritters

Ingredients

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Coconut oil

  3 tbsp or 41g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ⅓ cup, chopped or 33g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Lemon juice

  Raw

  2 tsp or 10g

• Almond milk

  Plain

  6 tbsp or 90g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare the flax 'eggs' by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 10-15 minutes until it forms a sticky, egg-like consistency.
2. Line a colander with a clean dish towel or paper towels and set it over a sink or plate. Grate the zucchini using a julienne peeler, box grater, or food processor. Add the zucchini to the colander, sprinkle with salt, and let it sit for 10-15 minutes to sweat. Meanwhile, chop the other vegetables.
3. Squeeze the excess water from the zucchini using the towel. Set aside.
4. In a large bowl, combine the prepared zucchini, corn, red bell pepper, basil, scallions, gluten-free flour, cornmeal, flax 'eggs', lemon juice, nutritional yeast, almond milk, salt, pepper, and garlic powder. Mix well.
5. Heat coconut oil in a large pan over medium heat. Scoop 1/4 cup of the mixture for each fritter, place in the pan, and flatten gently into a pancake shape. Cook until golden brown, about 3-4 minutes per side. Transfer to a paper towel to blot excess oil. Repeat with remaining mixture, adding more oil as needed.