Zucchini Corn Fritters

These are a delicious, fresh take on potato pancakes. The sweetness of the corn just pops in your mouth. They're great for breakfast or as a side to a main meal. We sometimes even have them as the main meal itself.

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 (optional, replace with 1 tablespoon sumac)
  • 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 put the nutrients i 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 or sumac, 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 filtered water
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt (optional, replace with 1 teaspoon sumac)

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

Add the cashews, lemon juice, water, onion powder, pepper and salt or sumac. 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.


NOTE: This will give you extra sauce and it is wonderful over steamed greens or veggies.

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