When I switched to a healthy, vegan and gluten-free diet in my 30s, my first foray in the kitchen involved recreating my favorite sweet treats from childhood. I knew I’d finally become a real grown-up–with a true adult palate–when I later began experimenting with savory dishes in the kitchen.
These zucchini-corn fritters with dilled cashew sour cream are a perfect example of delicious, easy, savory “adult” food. Plus they’re super easy to make, and appeal to all kinds of eaters!
These are perfect for brunches or, if made in miniature, as party appetizers. On their own, the flavors are mild enough for kids’ palates, too.
Zucchini-Corn Fritters with Dilled Cashew Sour Cream
For the Fritters:
2 small zucchini, trimmed and grated on medium holes of box grater (about 3 cups unpacked, shredded zucchini, or 320 g)
1/2 cup (120 ml) fresh, frozen or canned corn kernels, preferably organic (reserve liquid if using canned)
1-1/2 to 2 tsp (7.5-10 ml) fine sea salt, to taste
2 cups (480 ml) gluten-free corn flakes
1 cup (240 ml) chickpea flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1 cup liquid (use reserved zucchini liquid, liquid from canned corn, or water–see instructions)
4 tsp (20 ml) fresh lemon juice
For the Dilled Cashew “Sour Cream”
1-1/4 cups (300 ml) raw cashews, dry
1 Tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) apple cider vinegar
1/2 tsp (2.5 ml) Dijon mustard
5 drops plain pure liquid stevia
1/4-1/2 tsp (1-2.5 ml) fine sea salt, to taste
3/4 cup (180 ml) filtered water
2 Tbsp (30 ml) finely minced fresh dill
Make the fritters: Grate the zucchini and toss with the salt in a medium bowl. Transfer the mixture to a colander or sieve that’s set over a bowl and let sit for at least 20 minutes. Then, use your hands or a clean tea towel to squeeze out any excess moisture from the zucchini, allowing the liquid to run into the bowl (wring the towel out over the bowl so it catches any liquid).
Pour the zucchini liquid into a large glass measuring cup, then add enough water or other liquid (such as the liquid from the drained corn kernels) until it reaches one cup of liquid in total. Set aside.
In the bowl of a food processor, process the corn flakes, chickpea flour, baking powder and baking soda until powdered (it’s okay if it’s still a bit crumbly when done). Add the reserved zucchini liquid and the lemon juice and process until combined. Remove the processor blade and gently stir in the shredded zucchini and corn kernels by hand; do not process again.
Heat a large nonstick frypan over medium-high heat. Brush the hot pan with oil or spray with nonstick spray.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, form fritters and flatten them slightly. Alternately, use a tablespoon to create mini, appetizer-sized fritters. Cook for 3-4 minutes, until the bottoms are nicely browned, then gently flip and cook another 3-4 minutes on the other side. These can be eaten plain, or with dilled sour cream (below). Serve warm or at room temperature. Makes 12 large or 30-35 appetizer-sized fritters.
While the fritters cook, make the sour cream: Combine all ingredients except dill in a high-powered blender until smooth. If using a regular blender, blend the cashews and water in small batches until smooth; add remaining ingredients except dill and blend again. Turn the mixture into a bowl and stir in the dill. Taste and adjust seasonings if necessary. Dollop the sour cream over warm fritters, or use as a dip for miniature fritters. Will keep, covered, in the refrigerator up to 5 days.
Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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