#TBT Zucchini and Sweet Corn Fritters
Did you know zucchini is actually a berry? Yep, they are, though in the culinary world, they’re treated like a vegetable. They’re the swollen ovary of a zucchini flower. You’re welcome for that imagery.
I made these delectable fritters when @jack.vandever was visiting back in April. What a fun 4 days that was! I tried my best to convince him to move to LaLaLand, my best just wasn’t enough, even though he said that these zucchini fritters were the bomb and the weather was spectacular.
Zucchini is a summer squash, therefore best eaten in the summer and why I didn’t make anything new for this post. Eating foods when they are in season is the best for taste, nutrient density, your wallet and your microbiome.
These berries are high in folate, which is a B vitamin that’s good for cell growth and metabolism, and fiber, which contributes to better digestion. They also have Vitamin A and the electrolyte trio: Potassium, Magnesium and Calcium.
What’s your favorite way to eat zucchini?
Zucchini and Sweet Corn Fritters adapted from Whole by Natural Harry
Topped with Cucumber Mint Raita using @kitehillfoods Green Style plain yogurt
💣1 1/2 cups zucchini, grated
💣1 cup baby spinach
💣1 cup corn kernels
💣1 cup chickpea flour
💣1/4 cup nutritional yeast
💣2 tbsp reishi powder (optional)
💣1 tsp garlic powder
💣1 tsp baking powder
💣1/4 cup plain non dairy yogurt
💣1/4 cup non dairy milk (I used homemade oat)
PROCEDURE
💣Mix all ingredients together.
💣Line plate with paper towels.
💣Heat a non stick pan over medium heat. Add oil.
💣Use either a 20 scoop or 1/4 measuring cup, form little pancakes and fry on each side until nice and brown (a few minutes per side).
💣Place on paper towel lined plate.
For the Raita, I used 1/4 cup non dairy yogurt, diced cucumber and mint.
Shana Robinson 