Kristi Whitley

Healthy Living

Zucchini-Corn Fritters
2 cups organic yellow corn meal
1 1/2 teaspoons aluminum-free baking powder
1 Tablespoon Slap Ya Mama seasoning or salt and pepper to taste
1 1/2 cups unsweetened almond milk

2 T olive oil or melted coconut oil* 
½ large sweet yellow onion, finely chopped
1 med-large zucchini, grated

½ cup olive oil for frying
In a large bowl, mix dry ingredients then add almond milk and 2 T oil. Blend or whisk well. Add a little more almond milk if the batter is too dry. ( The batter will get much more moist when the veggies are added and they begin to sweat so don't over-do it with the milk.)  

Then fold in the veggies, blending well. 
Heat a heavy skillet over low-medium heat. Drizzle part of the oil over the bottom of the skillet. Put a small piece of onion or grated zucchini in the oil and when it starts to sizzle, drop the batter by spoonfuls into the skillet. 
When the edges are brown and the center begins to firm up, flip the patties and cook on the opposite side. Adjust heat as necessary to get the batter cooked all the way through without burning the outsides. Add more oil to the skillet as needed with each batch. Drain on paper towels and serve hot.
Put leftovers in the freezer between layers of parchment or waxed paper sealed in an airtight container. Reheat wrapped in foil in a hot oven. 

*Make these with much less fat by cooking them on a non-stick electric griddle without using the last 1/2 cup olive oil. They are not very good without any oil at all, I tried that too. 

Makes approximately 25 3-inch fritters