Zucchini corn fritters

by Corina 

(inspired by https://www.sweeterthanoats.com/how-to-make-vegan-zucchini-corn-fritters/ and https://veganhuggs.com/fritters/)

Fritters topped with fresh avocado slices (left),
salsa (middle), and sweet chili sauce (right)

Makes about 12 fritters

1 zucchini (grated)

1 red bell pepper (diced)

1 can sweet corn

3/4 C flour (can use corn flour)

1T coriander powder

1T pepper 

1t salt

1t chili flakes

1t baking powder

1/4 C milk

• Saute zucchini and bell pepper in oil. 
• Mix the rest of the ingredients in a bowl, then add the saute mix when it is relatively dry. 
• Put in the freezer to cool for at least 15 min (makes it easier to fry). 
• Add oil to frying pan and heat. Drop spoonfuls on of the batter into the pan and pat down. Cook each fritter for 3 min on each side until light brown. 

Serve with one or more dips: salsa, avocados, guacamole, sweet chili sauce

If using corn flour...it requires boiling water/milk to get it to stick together. I used the 1/4C cold milk and then about 1/2C boiling water and it worked, so this kind of flour seems to require more liquid. Also, pack the dough down in the container before putting it into the freezer. HOWEVER, they are still really crumbly with only corn flour so maybe a mix of flours would work?