Squash & Sweet Corn Fritters
  • CourseMain Dish
  • CuisineGluten-free, Vegan, Vegetarian
Servings
12fritters
Servings
12fritters
Ingredients
Fritters
  • 1cup grated yellow squash (or zucchini)
  • 1cup fresh corn kernels
  • ¼cup chopped green onions
  • 2cloves garlic, minced
  • ¾cup chickpea flour
  • 1tsp. baking powder
  • 2tsp. ground cumin
  • 1tsp. chili powder
  • ½ tsp. dried oregano
  • 1tsp. each salt and pepper
  • ½cup water
  • high-heat cooking oil
Chipotle Dipping Sauce
  • ¾cup raw cashews, soaked, drained and rinsed
  • ½cup unsweetened, plant-based milk
  • 1-3 chipotle peppers in adobo sauce (to taste, depending on spice preference)
  • 2Tbsp. lemon juice
  • ½ tsp. smoked paprika
  • ½ tsp. agave nectar (optional)
  • 1clove garlic, minced
  • ¼ tsp. salt
Instructions
  1. Add all sauce ingredients to a high-speed blender and blend until smooth and creamy. Set aside.
  2. 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.)
  3. In a large bowl, whisk together chickpea flour, baking powder and spices. Add the water and whisk until a thick batter forms.
  4. Add the squash, corn, green onions and garlic and stir to combine.
  5. 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.
  6. 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.
  7. 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!

learn more
Squash & Sweet Corn Fritters
Print Recipe
  • CourseMain Dish
  • CuisineGluten-free, Vegan, Vegetarian
Servings
12 fritters
Servings
12 fritters
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
  1. Add all sauce ingredients to a high-speed blender and blend until smooth and creamy. Set aside.
  2. 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.)
  3. In a large bowl, whisk together chickpea flour, baking powder and spices. Add the water and whisk until a thick batter forms.
  4. Add the squash, corn, green onions and garlic and stir to combine.
  5. 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.
  6. 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.
  7. 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!

learn more

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