My first attempt at making fritters! I admit, I was calling these fritters in my head the entire time I was making them with no actual idea what a fritter was, technically. It just felt right. So before I posted this I Googled “fritter” and hot damn! I was right! It must be some inherent knowledge passed through my Southern blood line.
To keep this gluten-free I used masa harina as the batter base. Then I added potato (because potato=awesome), zucchini, onion, garlic and spices. I have one word for you folks: yum. YUM.
I am not going to lead y’all on by pretending this dish is healthy. While the fritters do contain vegetables and I served them with lots of raw kale…they’re still fried (in minimal oil). You could potentially bake them, but I think that you would end up with a warm pile of mushy stuff, much like cream of wheat. But hey, give it a try if you must and let me know how it turns out! Me, I’m sticking with frying. I don’t do it often so I’m telling myself it’s ok once in a blue moon.
I blended all my ingredients together in a food processor so it came out much like a pancake batter, which worked, but I think next time I may just shred the veggies and then stir them into the corn mix so you get more chunks (I like chunks). If you’re going the baking route, this process may make more sense as well.
Something kinda heavy like these fritters needs a sauce to accompany them so I whipped up a sort of dressing using vegan mayo, sriracha, lemon juice, white wine and salt & pepper. It was the perfect flavor match and even the husband was impressed with my improvised sauce making skills. I’m thinking this would be great tossed in a cold pasta salad as well and I fully plan on testing this theory so I’ll let you know how that turns out.
As far as cost goes I’m going to only break down the price of the fritters because you can serve them up numerous different ways. Like I said, I used raw massaged kale, fresh tomatoes and the yummy sauce to make a meal out of these bad boys. But they could be great with salsa and guac, a cheese sauce (OMG – a cheese sauce!), as a breakfast side along with tofu scramble, etc. Feel free to experiment with combinations.
2 small zucchini $1.41
1/2 onion $.50
1 med potato $1.00
3 garlic cloves $.24
1/2 cup masa harina $.35
1/4 nutritional yeast $.80
Salt & Pepper $.06
Red Pepper Flakes $.10
Vegetable Oil $.36
Total $4.82 or $.48 per fritter (makes about 10)
Potato Zucchini Corn Fritters
By September 26, 2013Published:
- Yield: 10 Fritters
Corn batter accompanies potato, zucchini and onion in these scrumptious vegan and gluten-free fritters.
- 1 Russet Potato med size
- 2 Small Zucchini Peeled & Chopped
- 1/2 CUP Onion Diced
- 3 CLOVES Garlic
- 1/4 CUP Nutritional Yeast
- 1/2 CUP Masa Harina
- 1/2 TSP Salt
- 1 TSP Pepper
- 1 TSP Crushed Red Pepper Flakes
- 1/2 CUP Water
- 2-3 TBSP Vegetable Oil
- 3 TBSP Vegan Mayo
- 1-2 TSP Lemon Juice
- 1/8 TSP Salt
- 1/2 TSP Pepper
- 1 TBSP White Wine
- Peel and dice potato and boil until tender. Drain and rinse with cold water.
- In a food processor blend potato, zucchini, onion, garlic, yeast, masa harina, spices & water until you get a creamy batter.
- Heat 2 TBSP oil in a large skillet and drop dough into hot oil. Cook for about 5-6 minutes on each side or until they get brown & crispy.
- Remove from skillet and place on paper towels to soak up excess oil. Repeat until all your batter has been used. You may have to add a little more oil to the pan as you go.
- FOR THE SAUCE: MIx mayo, lemon juice, salt, pepper and wine until combined. *Measurements are not exact, just mix and taste and add until you get the flavor & consistency you want.