Zucchini & Corn Fritters

Source: Chelsea - Victae.com

15 minutes
30-40 minutes
Zucchini & Corn Fritters

Comforting corn fritters get a vegan makeover, ensuring a nutrient-dense patty filled with zucchini and spring peas.  Searing the fritters in a little oil creates a golden crust, then finishing in the oven ensures a soft interior.  Bright green in color and a little spicy, these fritters will become your favorite new Springtime comfort food 😊  Makes 8 fritters (and great leftovers, too).


What (your ingredients):

1 zucchini, roughly chopped into 6 pieces

1 yellow onion, quartered

1 clove garlic

1 cup peas

½ teaspoon chipotle powder

½ teaspoon salt

1 cup corn kernels

Spelt flour (5-8 tablespoons, depending on mixture)


Coconut or vegetable oil


How (your directions):

Preheat oven to 350° F.  Grease a large baking sheet with oil.  Set aside.

In a food processor, add zucchini, yellow onion, garlic clove, peas, chipotle powder, and salt.  Pulse until mostly combined, but not completely pureed.

Add corn kernels and pulse 2-3 times to incorporate.

Transfer mixture to a large bowl and add spelt flour, one tablespoon at a time, until mixture is slightly thickened and can form patties.

In a large skillet or frying pan, heat 1 teaspoon of oil over medium-high heat.  Form 3-4 patties and cook for 3 minutes on each side or until golden brown. Repeat process with rest of mixture, adding oil to skillet or fry pan as needed (between each round of searing patties).

Transfer seared patties to greased baking sheet and bake for 20 minutes. 

If mixture is slightly wet on the interior, bake an additional 10-15 minutes.

Serve hot over rice and greens, then top with a drizzle of your favorite dressing and a dollop of hummus!  I used a creamy cilantro dressing, which complimented the spiciness of the fritters.


Why (the science):  Peas are rich in protein and create a gorgeous bright green fritter, which is important since we eat with our eyes 😊  Onion and garlic are not only flavorful, but are anticarcinogenic too!  And while spelt flour does contain gluten, it is much more easily digestible than its wheat counterparts, meaning less GI distress if you’re gluten insensitive.  Another fritter, please…