These fritters are unbelievably quick and easy to make, low calorie and are perfect for breakfast, lunch or dinner.
- 4 cups shredded zucchini
- 1½ cups corn kernels
- ¾ cup chopped onion
- 3 garlic cloves, minced
- 1¼ cup flour
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt & pepper
- high heat oil
- Low fat sour cream, for serving
- black beans, salsa and avocado, for serving
- In a large bowl, combine shredded zucchini, corn, onion, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, sour cream and/or avocado then enjoy!