Fritter Me This: Crispy Corn-Zucchini Fritters

Grab this

• 1 medium zucchini (about 250 g), coarsely grated
• 1/2 teaspoon fine salt, divided
• 1 1/2 cups corn kernels, thawed if frozen
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley, divided
• 3/4 cup chickpea flour
• 1 tablespoon nutritional yeast
• 1/2 teaspoon baking powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 cup water
• 2 tablespoons olive oil, divided
• 1/2 cup unsweetened plain vegan yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder

Do this

1. Toss the grated zucchini with 1/4 teaspoon salt in a colander. Let it stand for 5 minutes, then squeeze it firmly in a clean kitchen towel to remove as much liquid as possible.
2. Stir the zucchini, corn, scallions and 3 tablespoons parsley together in a large bowl.
3. Add the chickpea flour, nutritional yeast, baking powder, smoked paprika, black pepper and remaining 1/4 teaspoon salt. Stir in the water until a thick, scoopable batter forms.
4. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Drop four scant 1/4-cup portions of batter into the pan and gently flatten them to about 1 cm thick.
5. Cook for 3 to 4 minutes per side, until deeply golden and firm in the centre. Transfer to a plate and repeat with the remaining oil and batter.
6. Mix the vegan yogurt, lemon juice, garlic powder and remaining 1 tablespoon parsley in a small bowl. Serve the hot fritters with the cool dip.