Vegan Zucchini-Corn Fritters

Ingredients

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Water

  Plain, clean water

  6 tbsp or 89g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Corn

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

  1 cup or 136g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Scallions

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

  2 medium or 30g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cornmeal

  Whole-grain, yellow

  6 tbsp or 46g

• Lemon juice

  Raw

  2 tsp or 10g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Coconut oil

  4 tbsp or 54g

• Almond milk

  Plain

  6 tbsp or 90g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tsp or 3g

Directions

1. Prepare the flax 'eggs' by mixing ground flaxseed with 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.
3. Meanwhile, chop the other vegetables, then squeeze the excess water from the zucchini using the towel and set aside.
4. In a large bowl, combine the zucchini, corn, red bell pepper, basil, scallions, 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.