Ingredients:

  • 1 cup (120g) grated zucchini
  • 1/2 cup (65g) grated carrots
  • 1/4 cup (40g) frozen corn
  • 2 tbsp (15g) finely chopped fresh parsley
  • 1 large egg (50g)
  • 1/4 cup (30g) oat flour
  • 1/4 tsp (1g) garlic powder
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Grate the zucchini and carrots using the fine holes of the grater. Place the grated vegetables into a cheesecloth or kitchen towel and squeeze firmly over the sink until no more liquid drips out.
  2. In a medium mixing bowl, whisk the egg until smooth. Stir in the squeezed vegetables, corn, parsley, and garlic powder.
  3. Gradually fold in the oat flour, stirring until a thick, cohesive batter forms that holds its shape when scooped.
  4. Heat the olive oil in a skillet over medium heat.
  5. Scoop approximately 1 tbsp (15ml) of batter per fritter and flatten slightly with the spatula. Cook for 3-4 minutes per side until the edges look set and the surfaces are golden brown.