Kristen's Recipes


Title:   Zucchini Corn Fritters
Category:   Side Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
1 1/3 c soy milk
1 T cider vinegar
1 c cornmeal
1/4 c unbleached flour
1/2 t baking powder
1/2 t baking soda
1/2 t sea salt
1 medium zucchini- about 1 c grated or finely chopped
1 c corn- fresh, frozen or canned
Directions:   Combine the soy milk and vinegar and set aside. In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Chop or grate the zucchini, then add it to the cornmeal mixture along with the soy milk mixture and corn. Stir to mix. Mist a preheated nonstick skillet with vegetable oil spray. Pour small amounts of batter into the pan and cook the first side until the edges are dry, about 2 minutes. Carefully turn the fritters and cook the second side until browned, about 1 minute.
Makes:   16 3-inch fritters