When the zucchini starts piling up in the fridge and you’re running out of ideas on what to do with it, look no further than these fritters. They are quick, easy and yummy. Dip them in your favorite sauce, eat them alone or add them to any meal, these fritters are sure to please!
Ingredients
- For the Fritters:
- 1 large zucchini
- 3/4 cup gluten free flour
- 3/4 cup Unsweetened Ripple Milk
- 1 egg
- 2 tbsp corn meal
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried parsley
- For the Chipotle Cream:
- 1/2 cups vegan sour cream
- 1/4 tsp chipotle powder
- 1/2 tsp salt
- 1 tsp dried parsley
- 2 tsp dijon mustard
Directions
- Shred the zucchini over a colander using a cheese grater. Liberally sprinkle with salt and place in the sink to release liquid for 10-15 minutes.
- In a medium bowl, add the remaining fritter ingredients and whisk until a batter is formed.
- Squeeze the remaining liquid from the zucchini and add it to the batter.
- Heat a heavy-bottomed skillet over medium heat and add in 3 tbsp of butter or butter alternative.
- Using a 1/4 measuring cup scoop the batter and pour into piles in the hot pan. Fill the pan with as many as you can fit. You may need to work in batches.
- Allow to cook for 3-4 minutes or until they turn golden brown and hole their shape. Flip and cook the other side. Remove from the heat and place on paper towels to drain.
- Repeat the process for anymore batches.
- Serve topped with Chipotle cream and a sprinkle of parsley.
- For the Chipotle Cream: Whisk all ingredients together in a small bowl and keep cold until serving.
