Why I like Zucchini Cornmeal Fritters: Grate up your veggies and make them into a fritter and even the pickiest palates will savor their vegetables. My kids that don’t like zucchini love these fritters. They are perfect in the summer when zucchini and basil are abundant or use frozen grated zucchini to make them anytime of the year.
Eggs out, veggies in: Both aquafaba and flax seed bind together like eggs making them a great plant-based option in fritters to help hold together the vegetables as well as increase the nutritional value with additional fiber and omega-3 fatty-acids. Flax seeds are at the top of the superfood list! Additionally, by eliminating the eggs you omit the cholesterol and saturated fat.
Helpful Tips:
- The fresh basil is a key ingredient to making these a flavor success so don’t leave it out. In fact, feel free to increase the basil.
- Change it up and try swapping out the zucchini and onion for other vegetables such as cabbage and potato. Just keep the ratios the same (about 4 cups veggies to 1 cup cornmeal and 1 cup aquafaba).
- Creamy Dill White Bean Dip complements these fritters beautifully and adds even more fiber and protein to the dish.
Grate the zucchini. Squeeze any excess water from the zucchini and pour out.
Dice the onion in small pieces.
Add all ingredients into a medium bowl and mix together.
Use a large, non-stick frying pan or brush the pan with oil. Cook over medium heat by placing a ¼ cup of the mixture in the frying pan and pressing it into a patty.
Sprinkle each patty with black pepper and cook each patty for 5-6 minutes then flip and cook another 4-5 minutes.
Serve immediately with Creamy Dill White Bean Dip, if desired.
Ingredients
Directions
Grate the zucchini. Squeeze any excess water from the zucchini and pour out.
Dice the onion in small pieces.
Add all ingredients into a medium bowl and mix together.
Use a large, non-stick frying pan or brush the pan with oil. Cook over medium heat by placing a ¼ cup of the mixture in the frying pan and pressing it into a patty.
Sprinkle each patty with black pepper and cook each patty for 5-6 minutes then flip and cook another 4-5 minutes.
Serve immediately with Creamy Dill White Bean Dip, if desired.
There is now a zucchini, in my garden ripening away, for this recipe.