Zucchini & Corn Fritters with Whipped Tofu Cream - Vegan Recipe
Crispy zucchini fritters for brunch that are quick and easy to make? Yes please! The cornflour binds them so well that they are near impossible to screw up, and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegkit.com.
Ingredients
- [Fritters]
- 2 large zucchinis, grated
- Corn kernels from 2 cobs of corn (you can use frozen kernels, about 200g)
- 200g cooked quinoa
- 150g cornflour
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- [Whipped tofu cream]
- 150g silken tofu
- Lemon juice, to taste
- Salt, to taste
- Extra virgin olive oil
- [To serve]
- 1/4 cup coriander leaves
- 1/4 cup mint leaves
- Pickled jalapeños
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