This is the best time of year. The days are long and warm, the nights are cool and fresh. Gardens are overflowing with produce, and the sweet corn is at the peak of ripeness. This time of year there is always a neighbour coming over to drop off a zucchini the size of small child. I have two hogging space in my fridge right now! (Not really Jeannette, thanks!!)
Here is a recipe that takes advantage of both the corn and the overabundant supply of zucchini!!
Corn and Zucchini Fritters
Combine flax seeds and water and set aside to gel. Mix all dry ingredients, then prepare your veggies and herbs. Combine almond milk with the dry ingredients and mix well. Fold in all veggies and herbs and season with salt and pepper.
Heat a non-stick pan over medium high heat. If desired add a small amount of vegetable oil to your pan, but you can leave this out to avoid extra oil and calories. Drop dollops of batter into the heated pan and fry on each side until golden brown, about 2-3 minutes on each side.
Serve warm with my Dairy Free Tzatziki or your condiment of choice! In the picture above I served them with a curried cream sauce, but any kind of chutney or salsa will work!
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