Vegan Anti-Inflammatory Zucchini, Carrot and Corn Fritters

June 7, 2022

My favourite thing to order at a cafe for brekkie is a fritter! That is, unless of course they've got Shakshuka, that is my number 1 favourite. And if you've spent enough time on my site you'll see me raving about how often my partner and I enjoy having my Anti-Inflammatory Shakshouka recipe for dinners!

Once again, I have become distracted by Shakshuka. Let's get back to these zucchini and corn fritters...They are SO yum and easy! They can be enjoyed any time of the day as a meal or have one or two as a healthy snack. They re-heat well in the microwave too so they're great as a meal-prep idea to take to work :) As far as I can tell, there is no faults in making these fritters

Unfortunately, I missed out on taking the ingredients photo as I was too excited to make this and just started grating and combining without even thinking! But this just means I'll have to make them again soon, after my surgery when I'm feeling a bit better I'll get on to it for sure :D

It serves nicely on the side of a salad such as:

Also with a nice dip or sour cream. Some dip options include:

Or the old favourites such as hummus, tomato relish or lightly spread with Dijon mustard would be fab!

Dietary Requirements:

These can be enjoyed by anyone!

This recipe can be enjoyed by those following a Low FODMAP diet, provided you limit yourself to 2 fritters, and as usual...omitting the garlic and onion.
It is suitable for those with a lactose intolerance, and who are gluten free.
None of the vegetables belong to the Solanaceae family, so it is nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this meal too!

Vegan Anti-Inflammatory Zucchini, Carrot and Corn Fritters

Prep Time: 15 mins

Cooking Time: 15 mins

Serves: 4

A delicious and healthy meal or snack that can be enjoyed for breakfast, lunch or tea!

Ingredients

1 large zucchini
2 large carrots
1 can of canned corn, drained
1 shallot (omit for Low FODMAP)
3 cloves of garlic (omit for Low FODMAP)
4 green onions (green tips only for Low FODMAP)
1¼ cup of chickpea flour
½ cup of oat milk (or another nut milk)
2 tsp of paprika
2 tsp of turmeric
1 tsp of cumin
½ tsp of ground coriander
½ tsp each of salt and pepper
olive oil

Method

Step 1:
Grate the zucchini and carrot into a large bowl. Finely dice the shallot, crush the garlic, dice the green onions and add them all to the bowl. Add the corn, flour, milk, and spices. Mix until combined and allow to sit for 5 minutes

Step 2:
In a large fry pan, drizzle with olive oil and heat over medium heat. Scoop about ¼ of a cup of the mixture and roll it roughly into a ball and place on the fry pan, squishing flat with a spatula. Continue doing this until you have filled the fry pan. Flip them occasionally and remove once they are golden brown and cooked through. Repeat this process until you have run out of batter.

Step 3:
This recipe serves nicely on the side of salad, and enjoyed with sour cream or a nice dip such as this Roasted Beetroot, Mint, and Yogurt Dip 🙂