The Zucchini Corn Fritters from my previous blog were one of the most popular dishes.
It was definitely one of my favorites as well, and I decided to try creating them again.
This time, a plant-based version.
I just got this giant zucchini from my mother-in-law.
She said she got it from her neighbor.
I suspect that this came from the lady’s garden and not from a store!
This zucchini was surprisingly firm even in the center and not very seedy.
So I was very happy with that.
By the way, the corn is from the local farmers market, and it’s SO sweet and delicious!
This time I used a mixture of flaxseed meal and water to replace an egg, I used almond meal in place of the hemp seeds (I was simply out of the hemp seeds), and I added scallion instead of basil this time.
As I did the last time, I only used a little amount of flour, enough to help keep the shape of the fritters.
These fritters turned out delicious!!
Just as good as the non-plantbased version.
These fritters do not need any sauce as they are tasty as they are.
But some people may enjoy them with herbed mayo, ketchup, or other sauce of their choice.
I enjoyed mine with this homemade tarragon mayo.
These fritters make a perfect lunch when served with salad and soup.
I recently bought this grater, and this is a life saver!
I used it to grate the zucchini, and it worked wonderfully.
I don’t know why I didn’t buy it sooner.
Another tool that saved me from a possible disaster was this flipper.
A friend gave this to me as he thought this would help me flip Okonomi-yaki like this one, but I’ve been using this for so many things.
It’s a lot of fun to visit a farmers market this time of the year.
I can’t wait to see what I’ll find this weekend!
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