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Zucchini and Corn Fritters

When two classic summer vegetables come together, they form this simple and delicious dish. Crispy and light, I love to serve these crispy, light fritters with a basil aioli. In this recipe, I use Bob’s Red Mill Paleo flour blend. I have found it has a great ratio of almond flour, arrowroot starch, coconut flour and tapioca flour to make a great grain-free substitute for all-purpose flour. You could also use traditional all-purpose flour in this recipe if you prefer.

  • Total Time: 22 minutes

Ingredients

Scale

1 1/2 cups grated zucchini

1/4 teaspoon salt

1 cup fresh or frozen corn kernels 

1 egg, whisked

1/2 cup paleo flour blend

1/4 cup almond milk

1 teaspoon baking powder

1 teaspoon salt

1/2 smoked paprika

1/4 teaspoon cayenne

1/4 teaspoon black pepper

1 teaspoon garlic, minced

1/2 teaspoon onion powder

1 1/2 Tablespoons fresh basil, chopped

Olive oil for frying

Instructions

Directions:

  1. In a small bowl, toss the grated zucchini with the salt and let sit for 10 minutes.
  2. Place the zucchini in a clean dish towel and squeeze out the excess water.
  3. If using frozen corn kernels, thaw and drain off excess water.
  4. In a large bowl place the zucchini, corn, egg, paleo flour, almond milk, baking powder, salt, smoked paprika, cayenne, black pepper, garlic, onion powder and basil.
  5. Mix the ingredients well.
  6. Form into patties.
  7. In a large sauté pan, heat 2 Tablespoons of olive oil over medium heat.
  8. Place the fritters in the pan and cook 2-3 minutes or until golden.
  9. Flip the fritters and cook for an additional 2-3 minutes or until golden.
  • Author: Emily Maxson
  • Prep Time: 12 minutes
  • Cook Time: 10 minutes

Find it online: https://emilysfreshkitchen.com/zucchini-and-corn-fritters/

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