Sweet Corn and Kale Zucchini Fritters (vegan, gluten-free, oil free)
Aug 04, 2019 • Updated Jul 26, 2023
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
veggie packed sweet corn and kale zucchini fritters!
Make the most of summer veggies with these Sweet Corn and Kale Zucchini Fritters. It’s a healthy, fresh and light side dish that gets its flavour from fresh veggies and requires zero oil or deep frying. You can serve them with your favourite dip, or even make mini tacos using these fritters! I kind of like to think of them as pancakes, but savoury pancakes, and a delicious way to get your veggies in.
These Sweet Corn and Kale Zucchini Fritters are made with only 6 simple, whole food plant based ingredients like chickpea flour, zucchini, sweet corn, kale, scallions and ground flax instead of egg.
the details
- This recipe is vegan, gluten free, oil free, refined sugar free and grain free.
- You can choose to pan-fry these fritters with a little bit of oil, or deep fry if you’d like, but you can make them oil-free easily!
- Freeze leftovers for an easy snack or to make a meal-prep friendly dish.
secrets to success
To make extra crispy fritters, you can choose to squeeze the liquid out of your fritters, but I actually used the moisture in the zucchini shreds instead of any added liquid to bind the chickpea flour.
Using frozen corn is a great way to save on time and simplify the recipe. I recommend using frozen corn that’s already charred, for extra flavour.
Don’t forget to chiffonade your kale, or slice very thinly, for best texture and binding.
If you’re missing any of the veggies or prefer to play around with them, feel free to experiment!
Finally, if cooking oil-free, be sure to use a great non-stick pan, and be patient before flipping carefully.
if you like this recipe, try…
Sweet Corn and Kale Zucchini Fritters (vegan, gluten-free, oil free)
Ingredients
- 1/4 cup chickpea flour
- 1 cup grated zucchini
- 1/2 cup charred corn
- 1/4 cup kale chiffonaded (finely finely chopped)
- 2 tbsp ground flax seeds + 5 tbsp water let sit + thicken
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
- Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
- Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
- Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links.
5 Comments