Local Zucchini & Corn Fritters with Cashew Yogurt Sauce

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SourceRecipe adapted from MakingThymeforHealth.com.
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


These healthy zucchini corn fritters are packed with flavor! With the bounty of local produce pouring in, this is the perfect recipe to use up your local zucchini and corn from your CSA.


4 cups
zucchini (shredded (about 4 medium-size zucchini))
1 1/2 cup
corn kernels (fresh or frozen)
3/4 cup
scallions (finely chopped)
3 cloves
garlic (peeled and minced)
1 1/4 cup
flour, chickpea
3 teaspoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
black pepper
oil (for frying)
5 ounces
yogurt, cashew (plain)
1 tablespoon
cilantro (chopped)
1 teaspoon
lemon juice (fresh)
1/8 teaspoon
1/8 teaspoon
black pepper


In a large bowl, combine shredded zucchini, corn, scallions, chickpea flour, garlic, cumin, turmeric, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.

Line serving platter with paper towels. Warm a large skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Remove and place on serving platter.

To make the non-dairy yogurt sauce, combine yogurt, cilantro, lemon juice, salt and pepper and stir to combine.

Top fritter with a dollop of non-dairy yogurt sauce, salsa and/or fresh avocado!