Ingredients
Fritters
- 1 cup grated yellow squash (or zucchini)
- 1 cup fresh corn kernels
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- ¾ cup chickpea flour
- 1 tsp. baking powder
- 2 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. dried oregano
- 1 tsp. each salt and pepper
- ½ cup water
- high-heat cooking oil
Chipotle Dipping Sauce
- ¾ cup raw cashews, soaked, drained and rinsed
- ½ cup unsweetened, plant-based milk
- 1-3 chipotle peppers in adobo sauce (to taste, depending on spice preference)
- 2 Tbsp. lemon juice
- ½ tsp. smoked paprika
- ½ tsp. agave nectar (optional)
- 1 clove garlic, minced
- ¼ tsp. salt
Servings: fritters
Units:
Instructions
- Add all sauce ingredients to a high-speed blender and blend until smooth and creamy. Set aside.
- Place grated squash in the middle of a clean tea towel and close towel to form a bundle. Over the sink, squeeze out as much liquid as possible. (This will help you get crispier, firmer fritters.)
- In a large bowl, whisk together chickpea flour, baking powder and spices. Add the water and whisk until a thick batter forms.
- Add the squash, corn, green onions and garlic and stir to combine.
- Preheat a skillet over medium heat, adding just enough oil to coat the pan. Once hot, use a ¼ measuring cup to scoop fritter batter onto the pan, cooking four fritters at a time and leaving space between the fritters.
- Once the edges of the fritters are golden brown, gently flip each one and flatten slightly with the spatula. Cook for a couple more minutes until both sides are golden and fritter has firmed up.
- Repeat steps 5 and 6 until you’ve cooked all the batter. Serve fritters hot with chipotle sauce and a side of salad or black beans!
Recipe Notes
You can soak the cashews overnight in the refrigerator or cover them in boiling water for 15-30 minutes. Drain and rinse before using.
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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