Popular Conditions & Diets
Ingredients
13
Recipe by Fran Allen
Ingredients
13
Snack
Side
3 med
Zucchini
grated
1/2 cup
Corn Kernels
1/2 tsp
Kosher Salt
plus more for seasoning
2
Large Eggs
1/4 cup
Gluten-Free Flour Blend
3 Tbsp
Fresh Chives
finely chopped
1 Tbsp
Cornstarch
1/2 tsp
Freshly Ground Black Pepper
1/3 cup
Avocado Oil
1 Tbsp
Chili Oil
2 Tbsp
Black Vinegar
2 Tbsp
Low Sodium Soy Sauce
1 Tbsp
Scallions
fFinely sliced
1
Start by grating your zucchini with a box grater. Then place zucchini in a colander and set in the sink and toss with ½ teaspoon salt. Let stand for 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in corn,eggs, flour, chives, and cornstarch; season with a pinch of salt and pepper.
2
Heat oil in a large skillet over medium heat. Working in batches, drop ¼-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce or greek yogurt.
3
To make the dipping sauce combine the chili oil, vinegar, soy sauce and scallions and serve.
4
Notes: To make these soy-free, remove the soy and replace with coconut aminos. Or use sour cream instead of dipping sauce. To make these toddler friendly-serve without dipping sauce and remove the salt from seasoning the batter.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
