Friday night is usually cause for bringing out the “fun” foods. Because I need a break from cooking, sometimes we indulge with deep fried restaurant fritters or veggie burgers and curly fries but that usually results in me complaining of stomach upset the next day from the food being plunged in low quality oil (fried) and not agreeing with my delicate constitution:-) So what usually happens is I put together my own version of a quick vegetarian meal which is way more healthy and more delicious (well, minus me doing the cooking).
I am excited to share my latest corn and zucchini fritter recipe with you because I have tried A LOT of veggie fritters or burgers and, more often than not, they just don’t hold together well, especially if vegan. However…this one beats the rest AND it is vegan. I borrowed the recipe from Mark Bittman‘s “How to Cook Everything Vegetarian” with a few modifications…thank you Mark!
What’s the trick? The secret is processing sweet corn until smooth and mixing with cornmeal to get a substance that sticks together. I also use flax seed meal (flax seeds are so good for you – they are full of the phytonutrient Lignan which is said to prevent cancer and lower cholesterol) to coat these beauties and aids in binding.
And you get to use up your summer veggies in this recipe – zucchini and corn. To simplify – you know I love easy right – I used frozen organic corn but if you have the time, go for fresh.
Really – this recipe for corn and zucchini fritters is not that difficult (a food processor is needed) and it makes a large recipe that freezes well. No freezing here – Michael will find these crispy fritters in his lunch this week and he will be a happy happy hubby praising his loving wife for all her fritter skills.
I mixed together mayonnaise and spicy sriracha to dress these fritters up in their pita pockets. Or simply serve these fritters alone with the spicy dip.
To simplify more (I know – you love simple too!!), I cooked up a bag of organic curly fries and served them with yet more of that spicy mayonnaise.
Convenient + Healthy = A Healthy Compromise!! I love Fridays!
- ¼ cup olive oil
- 1 small onion, halved
- 3 cloves garlic
- 1 jalapeno pepper, minced
- salt & pepper
- 1 medium zucchini, grated
- 2 cups sweet corn (fresh or frozen)
- 1 cup cornmeal
- Gluten-free flour - use as needed for binding
- Flax seed meal - ¼ to ½ cup - use to coat both sides of the fritters
- TIPS FOR COOKING FRITTERS: Ensure there is enough fat in the pan and that it’s hot before adding the fritters. Let them cook–undisturbed–until the first side is nicely browned. If you’re not using a nonstick pan, you’ll know they’re brown enough to turn when they release easily from the pan. Don’t overcook them. You want them to be hot, but not dry.
- Put 2 tablespoons of oil in a non-stick or cast-iron pan with a lid and turn on the heat to medium. Put the onion, garlic, and chile in a food processor and pulse a few times until almost smooth. Add the mixture to the pan with a sprinkle of salt and pepper and cook and stir.
- Stir the zucchini into the onion mixture along with ½ cup of the corn and another sprinkle of salt and pepper. Put the remaining corn into a food processor and let the machine run until it becomes a thick paste. Continue to cook and stir the zucchini mixture until the vegetables release all their water and it starts to evaporate, about 5 minutes. Stir in the corn paste and the cornmeal. Remove from the heat, cover and let rest for 10 minutes. if the mixture seems too wet, stir in a little flour to help bind it (starting with one tablespoon at a time). Taste and adjust the seasoning.
- Form 4-6 fritters and let them sit for a few minutes. Before cooking, gently top one side of each burger with a generous sprinkling of flax seed meal. Sprinkle it on and then gently pat it in. Wipe out the pan, put the remaining 2 tablespoons of oil in, and turn the heat to medium. A minute or two later, add the patties, flax meal side down. Top the other side with the remaining flax meal. Cook until nicely browned on one side (about 4-5 minutes); turn carefully and cook on the other side until firm and browned.