Vegan Corn Zucchini Fritters

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Zucchini, grated	270 gr	2 cups	You'll need about 2 medium zucchini grated on the large side of a box grater for this recipe
Potato, grated	170 gr	3/4 cup	You'll need about 1 medium potato grated on the large side of a box grater.
Corn Kernels	130 gr	1 cup
Onion, diced	70 gr	1/4 cup	You'll need about 1 small onion. If you need to omit the onion, I suggest adding a few herbs to this recipe to make up for the lost flavor.
Chickpea Flour	106 gr	1 cup	Also you can use corn flour or rice flour
Water	80 ml	1/3 cup
Baking Powder	6 gr	1 teaspoon
Garlic Powder	3 gr	1/2 teaspoon
Salt	6 gr	1 teaspoon
Ground Black Pepper	2 gr	1/4 teaspoon
Vegetable Oil, for frying	50 ml	1/4 cup	You may not use all of the listed cooking oil - use as much as needed to prevent sticking in the pan. Also, you can bake them if you want it to be healthier.

	1/4 cup Nutritional Yeast
	2 tbsp Parsley / Cilantro, chopped

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).
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.
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.
Transfer on a paper towel to soak up excess oil. Repeat with the remaining batter. Make sure to not overcrowd the pan with fritters.
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.