Hi! Whew, it's been about a week since I have posted. This past week has been pretty busy and a little crazy. Luckily, things are starting to slow down a little (for the good)...and I am happily welcoming that. To make up for my lack of posts for the past week or so, I thought I would share this super yummy, veggified recipe.
I originally made this recipe a few months ago and it has been a staple in our kitchen ever since. I always buy zucchinis at the grocery. Every week. It's one of my go-to vegetables. We eat zucchini year round, usually as a side to whatever we are having as our main dish. I don't ever put zucchini on my grocery list, but for some reason it always ends up in my cart. Zucchini is in the same category as apples, bananas, and peanut butter...aka things we ALWAYS have on hand. I don't really know why, it just is. And because zucchini is versatile and delicious, I happily accept that. This recipe is a new way for me to enjoy my beloved zucchini, along with two other delicious veggies: asparagus and corn.
I was talking with a co-worker of mine yesterday who was telling me she recently got a food processor and is obsessed with it. It literally made my day because I am totally obsessed with mine too. My food processor is one of my favorite and most used items in my kitchen (aside from my beloved Vitamix). I just love bonding with friends over kitchen gadgets :)
If you have a food processor, this recipe takes about 15 minutes to make, start to finish. Perfect for busy nights. If you don't have a food processor, no worries! You can easily get the job done using a standing grater. Still perfect for busy nights!
These fritters are wonderfully nutritious and nourishing, low in calories, and the perfect way to sneak in extra veggies. They are perfect as a meal, snack, appetizer, or a light lunch.
Asparagus, Zucchini, and Corn Fritters (V)
Unbelievably easy to make, low calorie, and the perfect way to sneak in some extra veggies!
Recipe inspired and adapted from A House In The Hills
|Makes 8-10 medium/large patties|
- 1 bunch fresh asparagus
- 1 medium zucchini
- 1 cup corn
- 2 Tbsp ground flaxseed + 6 Tbsp warm water
- 5 Tbsp whole wheat flour
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp salt
- black pepper to taste
- 6 Tbsp vegenaise (plain yogurt, or sour cream will work here too)
- 1 clove garlic, crushed
- 3 tsp dried dill
- 1 Tbsp lemon juice
- Chives, chopped (for garnish)
- In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
- Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
- Run the asparagus and zucchini through the food processor with the shredding blade attachment.
- In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
- Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
- Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
- Cook for about 3-4 minutes on each side or until browned.
- In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill (optional).
*There have been a few times I have made these fritters but don't have the ingredients to make the sauce. I have used mashed avocado with garlic powder and lemon juice and it turned out great!