I call these fresh vegan corn fritters “end of summer deliciousness on a plate.” But don't worry, these can be made any time of year with frozen organic sweet corn.
As most of us know, there is nothing like a cob of sweet corn in the summer, but there is a lot of confusion about corn.
Introduced in the mid-1990s, genetically modified (aka GMO) seeds now produce nearly 90% of the field corn in the United States.
Field corn is a commodity crop used in the manufacture of products like corn syrup, tortillas, cereals, processed food, cereal, ethanol and for feeding livestock. Field corn is allowed to mature fully before being shelled off the cob.
Sweet corn varieties have more sugar and less starch, and it is ready to be picked as soon as the ears have completely filled out in a less mature stage.
Over the years, sweet corn farmers have been reluctant to use GMO seeds, and approximately 55% of all sweet corn is non-GMO. But, GMO sweet corn is taking over. Always buy organic sweet corn if possible which has not been grown from GMO seeds.
Hope that cleared up a couple of things about corn.
Now, back to these vegan corn fritters with sweet corn and zucchini. I choose naturally gluten-free, protein packed, chickpea flour as my binder along with aquafaba which is the chickpea liquid from cooked chickpeas. Both of these elements have a wonderful binding quality so these sweet corn fritters don't fall apart.
As far as spice goes, I went for Mexican flavors by adding jalapeño, cilantro, red onion, and cumin. You could switch it up to basil, tarragon, or parsley. Any spices or combination of spices goes.
Hope you enjoy these vegan corn fritters as much as we did. If you love sweet corn as much as I do, you will probably love my Easy Corn Chowder with Potatoes, Red Pepper and Dill .
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Vegan Corn Fritters with Sweet Corn and Zucchini Recipe
- 2 small to medium zucchini, grated
- 1½ cups sweet organic corn kernels (approximately 2-3 ears cut from the cob) if using frozen, make sure they are thawed
- ½ cup red onion, chopped
- ¼-1/2 cup chopped cilantro (or parsley)
- 1-2 tablespoons chopped jalapeno
- 2 cloves garlic, grated (optional)
- 4 tablespoons aquafaba liquid (liquid from cooked chickpeas)
- ¾ cup chickpea flour
- ½ teaspoon cumin
- ½ tsp salt
- Fresh ground black pepper
- 2 teaspoons olive oil for sautéing or bake without oil (see note)
- Place the grated zucchini in a colander over the sink. Add ½ teaspoon salt and gently toss to combine. Let sit for 10 minutes. Using a clean dish towel, squeeze out the moisture from the zucchini.
- In a large bowl, combine the corn, onion, jalapeño,cilantro, zucchini, grated garlic, salt, ground black pepper and aquafaba liquid and toss to mix. Add the flour and toss with your hands making sure everything is evenly coated with flour. The mixture should be a tiny bit damp.
- In a large heavy saucepan, heat the oil. Gather the batter into patties about 3 inches in diameter and gently place it in the saute pan. If necessary flatten gently with a spatula.
- Saute until golden brown, approximately 2½ minutes on each side.
- *You could also bake these on a baking sheet lined in parchment paper. Cook at 375 degrees for approximately 20-25 minutes until golden brown- gently turning once.
- Serve with vegan sour cream, salsa or sliced avocado