Shredded zucchini and corn mixed with chickpea flour, scallions, and spices. Pan-fried until golden and served with dairy-free ranch or salsa.
Ingredients:
1 medium zucchini, shredded and squeezed dry
1 cup corn kernels (fresh or frozen)
1/4 cup chopped scallions
1/2 cup chickpea flour
1/2 tsp baking powder
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil (for frying)
Instructions:
In a bowl, combine shredded zucchini, corn, scallions, chickpea flour, baking powder, smoked paprika, salt, and pepper.
Mix until a thick batter forms. If too wet, add a bit more chickpea flour.
Heat olive oil in a skillet over medium heat.
Scoop batter into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
Drain on paper towels and serve warm with dairy-free ranch or salsa.
Kick It Up a Notch:
Add chopped jalapeños or smoked paprika
Serve with avocado crema or chimichurri
Stack with tomato slices and greens for a fritter sandwich Shredded zucchini and corn mixed with chickpea flour, scallions, and spices. Pan-fried until golden and served with dairy-free ranch or salsa.