Zucchini Corn Fritters with Dilled Cashew “Sour Cream”

Yield: 12 Large or 30-35 Appetizers


  • 2 small zucchini, trimmed and grated on medium holes of box
  • grater (about 3 cups unpacked, shredded zucchini, or 320 g)
  • 1/2 cup fresh, frozen or canned corn kernels, preferably organic
  • (reserve liquid if using canned)
  • 1-1/2 to 2 teaspoons fine sea salt, to taste
  • 2 cups Erewhon Corn Flakes cereal
  • 1 cup chickpea flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup liquid (use reserved zucchini liquid, liquid from canned
  • corn, or water–see instructions)
  • 4 teaspoons fresh lemon juice

For the Dilled Cashew “Sour Cream”

  • 1-1/4 cups raw cashews
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 5 drops plain liquid stevia
  • 1/4-1/2 teaspoon fine sea salt, to taste
  • 3/4 cup filtered water
  • 2 tablespoons finely minced fresh dill


Grate the zucchini and toss with the salt in a medium bowl. Transfer to a colander set over the bowl; allow to sit for at least 20 minutes. After 20 minutes, squeeze out any excess moisture from the zucchini, allowing the liquid to run into the bowl (you can use your hands, or place the zucchini in a clean, white tea towel and wring it out over the bowl). Pour the liquid from the zucchini into a large glass measuring cup, then add enough water or other liquid (I used the liquid from the drained corn kernels) to reach one cup of liquid in total. Set aside.

In the bowl of a food processor, process the corn flakes, chickpea flour, baking powder and baking soda until powdery (it’s okay if there is still a bit of crumbly texture from the corn flakes). Add the reserved zucchini liquid and the lemon juice and process until combined. Remove the processor blade and gently stir in the shredded zucchini and corn kernels by hand; do not process again.

Heat a large nonstick frypan over medium-high heat. Brush the hot pan with oil or spray with nonstick spray.

Using a large ice cream scoop or 1/3 cup measuring cup, scoop the batter into the pan and flatten slightly to create pancakes. (Alternately, use a tablespoon to create mini, appetizer-sized fritters). Cook for 3-4 minutes, until the bottoms are nicely browned, then gently flip and cook another 3-4 minutes on the other side. Eat as-is, or keep warm while you prepare the “sour cream” (if using). Serve warm or at room temperature.

For the Dilled Cashew “Sour Cream”

Combine all ingredients except dill in a high-powered blender until smooth. (If using a regular blender, blend the cashews and water in small batches until smooth; add remaining ingredients except for dill and blend again). Turn into a bowl and stir in the dill. Taste and adjust seasonings if necessary. Drizzle over warm fritters, or dip miniature fritters into the sour cream.

Source: Ricki