Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. Add a pinch of salt, and leave for 10 minutes. Take the edges of the towel (like you would a garbage bag), twist the top of the cloth over a sink or bowl until it squeezes the zucchini and drains the excess liquid. Try to squeeze as much liquid as you can.
Make the chia egg
Mix three tablespoons of water and one tablespoon of chia seeds or ground flax seeds in a small bowl. Let the mixture thicken for 5 minutes.
Mix the batter
Mix the dry ingredients together. Add thechia egg, almond milk and olive oil and mix again with a whisk.
Add grated zucchini, corn kernels, finely choppedjalapeño, minced garlic, diced scallions and chopped parsley. Sprinkle with lime juice. Mix it all together.
Fry the fritters
Heat up a pan to medium heat and place one or two tablespoons of oil into the pan. Portion out one heaped tablespoon of batter per fritter and fry in batches over medium heat for about five minutes per side. Cover after flipping.
Serve the fritters with your favorite dip or salad (more serving suggestions below).
These vegan corn fritters are amazing if you need to add more vegetables into your diet or need another sneaky way to get kids to eat their veggies.
To prepare the grated zucchini, you’ll need to get the excess liquid out of it (see instructions above).
This recipe uses a "chia egg" or a "flax egg" as a replacement to normal eggs. Use three tablespoons of water and one tablespoon of chia seeds or ground flax seed. Let the mixture thicken for 5 minutes and it is ready to use.