Cornmeal & Zucchini Fritters Recipe (Gluten free & Vegan)

These are for anyone struggling for some quick and easy meal inspiration at home. We just had a ‘not another sandwich’ moment at lunch time and made these gluten free and vegan cornmeal & zucchini fritters. I have adapted a recipe we use in our commercial kitchen, and was really please with the result! My zucchini had actually turned to marrows, as the New Zealand summer made them grow at a super fantastic rate. 

All of the ingredients are easy to find in the supermarket. These are amazing with fresh mint, but I only had thyme & parsley so stuck to those as my fresh herbs. If you don't have access to fresh herbs, try an teaspoon of dry.  Basil, mint or oregano would all complement the zucchini. 

You can get creative with the spices too, just don’t go heavier than a teaspoon until you have tasted a tester. You can also use other veggies if you don’t have or like zucchini. If you want to up the protein content you can replace 1/2 the flour with chickpea flour. If you do this make sure you cook all the way through as raw chickpea flour has a very special flavour!

Recipe

• 1 cup cornmeal flour (we used healtheries)
• 1 tsp gluten free baking powder
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp pepper
• 2 cups grated zucchini, liquid squeezed out.
• 1/4 cup grated vegan cheese
• 1/2 finely chopped red onion
• 1 tablespoon each of freshly chopped thyme and parsley

Method
1. Sift dry ingredients and whisk together with a fork or whisk
2. Add all the fresh ingredients
3. Mix together with your hands, squeezing to bring the mix together.
4. If the mix seems dry at this point, leave for 5 mins. The water from the zucchini will moisten the mix without needing to add more.
5. Form into fritters and fry in your favourite oil. Avoid using a dry pan as the fat helps with flavour and moistness.
6. Cook on a medium head and flip when you can see the bottom has started to brown.
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Serving Suggestions
For a gluten free version you can serve like I did with your favourite salad, a handful of nuts and some guacamole or your favourite chutney. This would also work as a mezze bowl with hummus underneath and some rice to accompany the other elements. 

These would make a fantastic filled tortilla. Spread the bottom of your tortilla with your favourite chutney, do lines of crispy salad like spinach, red onion, grated or finely slice carrot, cucumber or capsicum. If like me you love fresh herbs, put down a layer of fresh basil or mint. Lay a line of fritters and optionally some of your favourite vegan cheese. If you like a little hot sauce, add that too, then a little salt and pepper. Roll into a burrito then pan fry the edges until golden.  For a mixed mezze adaptation also add some beetroot hummus and falafel.  

Fritters are also really good on a baguette or your favourite gluten free bun. Spread dairy free spread on the bottom and top. Next tomato chilli jam or other favourite tomato based sauce, crispy lettuce, red onion and top with your fritters. Really filling and a great way to use up any leftovers.