ZUCCHINI CORN FRITTERS WITH JALAPENO CASHEW CREAM
smoked paprika | sunflower sprouts | pistachio crumbleOLA Savor drizzle
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Servings: 6
Ingredients
Corn Fritters
- 2 cups fresh (or frozen) corn kernels (removed from cob )
- 1 1/2 cups shredded zucchini
- 1/2 red bell pepper ( minced fine )
- 1 finely minced shallot
- 1/2 cup all-purpose flour
- 1/2 cup fine corn meal
- 1 tbsp nutritional yeast
- sea salt
- 1 tsp smoked paprika
- 1/2 tbsp nutmeg
- 1/4 tsp ground pepper
- 1/4 cup cashew milk
- vegetable oil (for frying)
For the Jalapeno Cream
- 1 tbsp extra virgin olive oil
- 1 cup tofu sour cream
- 3 tbsp lemon juice
- 3 tbsp picked jalapeno slices (15 slices) ( minced fine )
- 2 cloves garlic (crushed)
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- sea salt
- ground black pepper
- 1 bottle OLA Savor
Instructions
For the Corn Fritters
- Place shredded zucchini in a strainer and coat with 1/4 tsp of sea salt.
- Let it sit for 10 minutes and then squeeze the excess water out of the zucchini shreds with your hands.
- Place zucchini in a large mixing bowl with corn, bell pepper, shallot, all-purpose flour, corn meal, nutritional yeast, and 1/4 teaspoon of sea salt, ground pepper, paprika and nutmeg. Stir to combine well. Stir in non-dairy milk and combine into a thick batter.
- Heat a non-stick pan to medium hear with 3 tbsp of vegetable oil.
- Use a small scoop of batter for each fritter and shape into a patty with our hands.
- Place 2-3 fritters in the pan at a time and fry 1 1/2 - 2 minutes per side, until golden brown on the outside.
- Add another 2 tbsp of oil to the pan once you've fried about 9 fritters, or the oil has evaporated.
- Fritters can be kept warm in a 300 degree oven.
Make Jalapeno Cream
- In a small bowl, whisk together olive oil, sour cream & lemon juice. Beat until thickened and creamy in texture.
- Refrigerate for at least 1 hour before serving.
To Serve
- Top each fritter with a dollop of jalapeno cream. Drizzle with OLA Savor.
