Vegan Corn Zucchini Fritters

Ingredients:

• Zucchini, grated - 270 gr
• Potato, grated - 170 gr
• Corn Kernels - 130 gr
• Onion, diced - 70 gr
• Chickpea Flour - 106 gr
• Water - 80 ml
• Baking Powder - 6 gr
• Garlic Powder - 3 gr
• Salt - 6 gr
• Ground Black Pepper - 2 gr
• Vegetable Oil, for frying - 50 ml

Steps:

1. Grate Zucchini (2 medium) and Potato (1 medium ) using the large side of a box grater. Squeeze out excess water using hands (or bundle up tea towel).
2. To a large bowl, add grated and squeezed Zucchini, Potatoes, diced Onion (1 small), Chickpea Flour (1 cup), Baking powder (1 tsp), Garlic powder (½ tsp), Salt (1 tsp), Black Pepper (¼ tsp) and Water (⅓ cup). Mix to form a thick fritter batter.
3. Heat a large frying pan over medium heat and lightly wipe the pan with oil. Place spoonfuls of fritter batter into the pan and cook until lightly browned for about 5 minutes, flip and cook the second side. If fritters are browning too quickly, turn the heat down slightly.
4. Transfer on a paper towel to soak up excess oil. Repeat with the remaining batter. Make sure to not overcrowd the pan with fritters.
5. Allow them to cool down a little and set as they are fragile when hot. Served topped with sour cream, chopped chives and dill or yogurt seasoned with garlic, lemon and pepper.