These fritters are the business. They’re delicious and jam packed with nourishing goodness. The husband and I have decided to go on a bit of a health kick/ will power experiment and i’m really enjoying making us lots of plant based meals. I made cashew nut mayonnaise the other night and it was a bloody revelation! Mayonnaise out of nuts! I was convinced it was going to be dreadful but the stuff is gold! I have a production line on the go now!
Unlike many gluten-free vegan recipes out there I am going to be real with you. Nothing beats the binding power of wheat flour and eggs. So don’t expect this mixture to be your run of the mill fritter. You really have to coax these babies into submission. I mix the mixture by hand so that I can really squash the ingredients together and get the “flax eggs” evenly distributed. “Flax eggs” I hear you asking? What on earth? Well up until two weeks ago I had no idea that if you mix 1 Tbsp of flaxseed flour with 3 Tbsp of boiling water you’ll end up with a gloriously sticky egg like binding magic mixture. It’s rather splendid.
Once you’ve shaped your fritters there will be a few reluctant pieces of corn, kale and bit of the mixture that just didn’t want to become a fritter. This is my absolute favourite part. Fry these little bits off at the end. Get them super crispy and then top your fritters with these little nuggets of joy.
Zucchini, Corn & Kale Fritters
- 400g grated zucchini, about 3 cups
- 125g fresh corn, 1 cob
- 50g kale, a large handful
- 1 x 400g tin organic lentils, drained and rinsed
- 1/2 red onion, finely diced
- handful fresh coriander, roughly chopped
- 2 tsp crushed garlic
- 1 tsp turmeric
- 1 tsp chilli flakes
- 2 “flax eggs”*
- 30g coconut flour
- sea salt & freshly ground black pepper
- coconut oil for frying
*1 flax egg = 1 Tbsp flaxseed flour mixed with 3 Tbsp boiling water. Mix well into a sticky egg like paste.
Place grated zucchini in a colander lined with a tea towel. Sprinkle with a generous pinch of salt and massage the salt into the zucchini. Leave for 30 min.
Squeeze all the water out of the zucchini and place in a large bowl.
Slice the corn off the cob and finely slice the kale. Add this along with all the other ingredients except the flax eggs. Mix.
Make the “flax eggs”. Add them to the fritter mixture while still hot and mix them in. I find using your hands is the only way to go about mixing this homogeneously. Season the mixture well with salt and pepper.
Shape the mixture into fritters. I get 12.
Preheat oven to 180˚C.
Fry the fritters in coconut oil until crispy on both sides. Transfer fritters to a baking tray and bake in the oven for 10 minutes.
Serve with a dollop of coconut yoghurt, fresh coriander and a crunchy green salad.