Cook potatoes in skin until tender. Also, add the broccoli and cook for just 2-3 minutes (it should not be cooked through). Then drain. Rinse the broccoli and finely chop the florets. Let the potatoes evaporate and peel them. (You can also use potatoes or other vegetables from the day before).
Mash the potatoes with a fork In a large mixing bowl.
Squeeze grated zucchini, and add to the potatoes. Also add chopped broccoli, corn, scallions, garlic, chickpea flour, nutritional yeast flakes, salt, and pepper. Stir everything together until well combined. Set aside for 5 minutes to allow the flour to absorb any excess liquid.
Form 8-10 fritters of the veggie mixture (or to your desired size). Optionally, coat each one with breadcrumbs.
In a large skillet, heat the oil over medium heat.
Fry the zucchini corn fritters for about 3-5 minutes on each side, or until golden-brown.
Serve with your favorite dip.
Leftovers can be reheated in the oven. Simply bake for about 10 minutes at 355˚F until warm and crispy.
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I hope you’ll love these Zucchini Corn Fritters. They’re: