corn zucchini fritters with jalapeño cream | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/07/12/corn-zucchini-fritters-with-jalapeno-cream/

Guess what? It’s National Corn Fritter Day! I love celebrating a comfort food this tasty, so I’ve come up with an easy vegan recipe that has all the elements of a classic corn fritter. I added in zucchini because extra veggies and flavors are never something I’ll say no to.

This recipe even has a spicy and tangy jalapeño cream to dip these bomb AF fritters in! You can thank me later! Since you’ll probably want a spicy sauce on all your appies now, try out my butternut squash tacos with jalapeño ranch the next time you have friends over.

corn zucchini fritters with jalapeño cream

Fritters are crispy, fun-sized, and packed with flavor. Try this version made with corn and zucchini, and dunk them into a zesty jalapeño cream!

Ingredients

jalapeño cream (makes about 1 cup)

1/2 C vegetable oil (sunflower or canola)1/4 C unsweetened nondairy milk2 tbsp apple cider vinegar1 tbsp pickled jalapeño slices (5-6 slices)1 garlic clove1/2 tsp ground mustard1/2 tsp sea salt1/2 tsp ground black pepper

corn zucchini fritter

2 C frozen corn, thawed and drained1 1/2 C shredded zucchini (about 1 large zucchini)1/4 C finely minced shallot1/2 C all-purpose flour1/2 C fine corn meal1 tbsp nutritional yeast1/2 tsp sea salt1/4 tsp smoked paprika1/4 tsp nutmeg1/4 tsp ground black pepper1/4 C unsweetened nondairy milk2 to 3 tbsp vegetable oil (for frying)

Instructions

To make the cream sauce, place all the ingredients in a tall jar or container. Place an immersion blender into the contents of the jar and run it moving it slightly up and down for 30 seconds to 1 minute until slightly thicker and smooth. Alternatively, you can use a store bought vegan mayonnaise and combine finely chopped jalapeños, minced garlic, apple cider vinegar, ground mustard, ground black pepper and sea salt into it. Add a small amount of nondairy milk to thin it out if necessary. Refrigerate for at least 1 hour before serving. The homemade version will thicken a bit more once chilled.To make the fritters, place shredded zucchini in a strainer and coat with 1/4 teaspoon of sea salt. Let it sit for 10 minutes, then squeeze the excess water out of the zucchini shreds onto paper towel or a tea towel.Break it up into shreds that should feel much dryer in a large mixing bowl and combine with corn, minced shallot, all-purpose flour, corn meal, nutritional yeast, another 1/4 teaspoon of sea salt, ground black pepper, smoked paprika, and nutmeg. Stir to combine well. Once all the vegetables are nicely coated, stir in nondairy milk and combine into a thick batter.Heat a nonstick pan or cast iron skillet over medium heat with 2 tablespoons of vegetable oil. Use a scant 1/4 cup of batter for each fritter, and shape into a patty with your hands.Place 2 to 3 fritters in the pan at a time and fry about 2 minutes per side or until golden brown on both sides. Remove them from the pan and place onto paper towels to absorb any excess oil. You may need to add more vegetable oil to the pan once about half the fritters have been fried.Alternatively, you could bake these instead. I have not tested this but I imagine it work just fine! I’m thinking a preheated 400°F oven. Line a baking sheet with parchment paper and lightly spray it with vegetable oil. Then place the formed fritters onto the baking sheet.Bake for 20 to 25 minutes, flipping half way through bake time or until golden brown on the outside.

The post corn zucchini fritters with jalapeño cream appeared first on hot for food by Lauren Toyota.

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