Vegan Corn and Zucchini Fritters with Lime Yoghurt and Chili
If you could eat paradise, it would probably taste like this.
I have had this idea for a very long time, and today when I finally took the time to make these simple corn and zucchini fritters… I ended up eating them all for lunch. It was so delicious and while writing this post, I want to eat them again! So if there’s one thing I’d like to recommend you all today, it is to make these. Please do yourself a favor to serve them with the lime yoghurt dressing too and some chili. It just creates a perfect balance of different textures and flavors. Yum!
Did I say soft and moist but crispy on the outside?
Oh yes, thats right! They really have the most perfect texture ever and that’s what make them so awesome. You can also add some grated cheese to them if you like (but please don’t use one that is based on coconut oil, because there’s a ig chance it will just melt… away).
Zucchini is for real such an amazing vegetable…
…and I have used zucchini several times to make fritters of various kinds. When using zucchini, the fritters become soft and juicy inside, but it’s important to press out its water thoroughly so that the fritters also can become crispy. If you want another zucchini fritter recipe I want to recommend my Greek Zucchini Fritters recipe - or kolokithokeftedes here.
They are preferably served with…
… a fresh and delicious lime yoghurt dip, some chili (fresh or flakes doesn’t matter), lime juice, sea salt and mint, parsley or cilantro.
THIS RECIPE IS:
Vegan
Gluten Free
Nut Free
Simple to make
Includes a few simple ingredients
“Green”, fresh and healthy
Crispy on the outside while moist and soft on the inside.
Great to eat as a main or a side dish, top dip in a yoghurt dip
Vegan Corn and Zucchini Fritters
INGREDIENTS:
1 (300 g) medium sized shredded zucchini
3 medium sized boiled potatoes
2 pressed garlic cloves
80 g sweet corn in can
4 tbsp corn flour
1 tsp salt
Black pepper
0.5 tsp chili flakes
Frying oil of optional kind
Lime Yoghurt dip:
1.5 dl (150 ml) vegan natural Turkish/ thick yoghurt
1 tbsp olive oil
1 tbsp lime juice
2 tsp grated lime zest
0.5 tsp chili flakes
Sea salt after taste
HOW TO MAKE:
The lime yoghurt dip: simply combine all ingredients in a bowl together. Place in the fridge while making the corn and zucchini fritters.
The fritters: In a large bowl, place the shredded zucchini and squeeze out it’s liquid thoroughly. You can either drink the zucchini water/juice of throw it away. Clean the bowl.
Grate the pre boiled potatoes too and add them to the same bowl. Add the remaining ingredients and combine everything thoroughly.
Add a thin but even layer of frying oil to a frying pan. Heat up the oil.
Take approx 1-2 tbsp of the mixture into your hands and squeeze together into a patty. Place in the pan, but being careful not to get burned, and fry on each side for approx 2’ until they get golden.
Place the fritters on paper towel to remove any excess oil. Serve straight away, because the crispiness disappears when it has cooled.
Serve the fritters with the lime yoghurt dip, more lime if you want too and fresh parsley, cilantro or mint.
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