4 Servings 15 min Cook
2 Tbsp, ground Flaxseed
2 Medium Zucchini
3 Tbsp Coconut Oil
1/3 Cup, chopped Scallions
2 Tbsp, chopped Basil
1/2 Cup, chopped Red Bell Pepperr
1 Cup Corn
1/2 Cup Wheat Flour
1/3 Cup Cornmeal
2 Tbsp Nutritional Yeast
2 Tsp Lemon Juice
6 Tbsp Almond Milk
1 Tsp Garlic Powder
1 Dash Salt
1 Dash Pepper
To prepare the 2 flax "eggs", add 2 tablespoons of ground flax to 6 tablespoons of water.
Let is sit for 10-15 minutes until it forms a sticky egg-like consistency.
Line a colander with a clean dish towel or paper towels, and set it over your sink or a plate.
Grate your zucchini using a julienne peeler, box grater or food processor.
Add the zucchini to the colander and sprinkle with salt.
This will make the zucchini sweat.
Gently toss and let the zucchini sit for 10-15 minutes.
Chop all veggies while waiting.
Pick up your towel and squeeze the excess water out.
This will keep the fritters from getting soggy.
In a large bowl mix prepared zucchini, corn, red bell pepper, fresh basil, green onion, gluten-free flour, corn meal, flax "eggs", lemon juice, nutritional yeast, salt, unsweetened almond milk, pepper and spices.
Heat coconut oil in a large pan on medium heat.
Scoop out a 1/4 cup of mixture for each fritter and place in the pan.
Flatten gently to form a pancake shape.
Leave a little space in between each one.
Cook until light golden brown, about 3-4 minutes each side.
Transfer to a paper towel to blot excess oil.
Repeat until all the mixture is used up and add a little more oil if needed when you start a new batch.