Zucchini Corn Fritters

· Blog

Well, if you want a delicious main course or side dish for your next meal, make these Zucchini Corn Fritters topped with the Lemon Pepper Sauce. They are truly delicious and deeply satisfying.

In this video Bill shows how to make the Fritters. The Sauce is in the recipe below. It's oil free, delicious and takes seconds in the VitaMix. Join us to see how simple this recipe is.

Looks delicious, yes? All that's left is to make the Sauce. It's quick and easy. We have doubled the Sauce recipe to make it easy in a VitaMix and you can use the extra Sauce over steamed greens or vegetables. So good.

To Your Amazing Health,

Connie and Bill

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Zucchini Corn Fritters (makes 4 patties)

  • 2 small (2½ cups) zucchini, grated
  • 2/3 cup corn
  • 3 tablespoons almond butter
  • ½ cup oat flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • Optional: ½ teaspoon Mrs. Dash Extra Spicy

Place the grated zucchini in a dish towel and twist tightly to remove as much liquid as possible. Note: you can catch this juice and add it to a smoothie or soup to add the nutrients to your body instead of down the drain! 😊 Place the dried zucchini into a large bowl.

Add the corn and almond butter and stir in well.

In a separate small bowl, combine the oat flour, garlic powder, onion powder, salt, pepper and paprika and mix well.

Add the dry mixture to the zucchini mixture and stir until it is well combined. Stir it while pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky.

Divide into four sections on parchment paper, press and form into patties about half an inch think.

Air fry method:

Air fry at 375º F. for 15 minutes. Carefully flip and fry for 10 more minutes. They should be a very golden-brown color. Let cool about 10 minutes before serving.

While they are baking, prepare the creamy lemon pepper sauce if you’d like a sauce with them.

Oven bake method:

Place the parchment paper on a cookie sheet and bake at 400º F. for 25 minutes. Carefully flip and bake for another 10-15 minutes depending on how crispy you want them. They should be a very golden-brown color. Let cool about 10 minutes before serving.

Creamy Lemon Pepper Sauce

  • 1 heaping cup raw cashews
  • 4 tablespoons fresh lemon juice
  • 3/4 cup water
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt

If you don't have a high-powered blender like a Vitamix, then you may want to soak the cashews overnight in a bowl of water to soften them, otherwise the sauce can be gritty.

Add all the ingredients, cashews, lemon juice, water, onion powder, pepper and salt to your blender. Blend until completely smooth. You will need to scrape the sides a couple of times during blending. Taste and adjust spices if necessary.

The sauce will thicken the longer it sits and especially after being stored in the fridge. Just thin out with a tiny amount of water if desired.