Zucchini Corn Fritters with Black Bean Salsa
Zucchini Corn Fritters with Black Bean Salsa are a healthy and easy vegetarian option for dinner. They’re dairy-free and gluten-free!
I hope you guys aren’t tired of zucchini recipes yet because I’ve got one more for you!
Well, actually I take that back. I’ve got six more for you because it’s time for another healthy recipe round-up featuring one specific ingredient! This month it’s the mean, lean, and GREEN zucchini.
Zucchini is a great way to sneak in some healthy vitamins and minerals, such as potassium and vitamin C, for very little calories. It also has a mild flavor that melds nicely with whatever you cook it with, making it ideal for both savory and sweet recipes, as shown by my talented fellow bloggers…
Banana Zucchini Oatmeal Cups from Hummasapien. These adorable oatmeal cups are perfect to take for a quick and healthy breakfast or snack!
Goat Cheese, Tomato and Zucchini Frittata from The Roasted Root. I love a good frittata for an easy dinner and this one looks so summery and delicious!
Healthy 1 Minute Flourless Chocolate Cake from The Big Man’s World. Just one minute is all you need to make this decadent and fudgy chocolate treat!
Shredded Zucchini Breakfast Pizza for One from Immaeathat. Pizza for breakfast?! Sign me up!
Grilled Zucchini Roll-Ups from The Lean Green Bean. These little roll-ups are great for a grain-free and low carb lunch or dinner!
I chose to make zucchini corn fritters because well, I love a good fritter! And corn. :)
I tried to make them as easy as possible by using one bowl and a list of fairly simple ingredients. They’re made from shredded zucchini, corn, green onion, garlic, eggs, oats, and a few seasonings.
The black bean salsa is also super easy! It’s made by stirring together one can of drained and rinsed black beans and one jar of your favorite salsa in a medium sized pot.
Then while that warms over low heat, you cook the fritters in a large skillet for about 4-5 minutes on each side, until light golden brown.
Depending on how many you can fit in your pan at a time, the whole recipe should come together in about 30 minutes.
It’s easy enough to make for a weeknight meal and the leftovers taste just as good reheated the next day!
4 cups shredded zucchini (approx. 4 medium to large zucchini)
3/4 cup corn kernels, fresh or frozen and defrosted
6 green onions, diced
3 garlic cloves, minced
2 cups oats, ground into a flour (or whole wheat/gluten-free flour)
1 teaspoon cumin
1 teaspoon dried or 1 tablespoon fresh thyme
2 teaspoons dried or 1 tablespoon fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons high heat oil for cooking
1 (15 ounce) can black beans, drained and rinsed
16 ounces salsa of choice
suggested toppings: sliced avocado, sriracha, cilantro
- Start by combining the black beans and salsa in a small pot over low to medium heat. Stir together and allow to cook while you prepare the fritters.
- To make the fritters, grind the oats in a food processor until a flour forms. Place it in a large bowl with the remaining ingredients and stir together until well-combined.
- Next warm a large skillet over medium to high heat and lightly grease with a tablespoon of oil. Scoop out approximately 1/4 cup of the mixture and place on the skillet. Use a spatula to press it down and shape the sides. After about 4 minutes, flip the fritter and cook the opposite side for another 4 minutes. They should be a nice golden brown color when done. Continue this process until all of the batter is gone. Add more oil as needed.
- Serve fritters warm with a side of black bean salsa and enjoy!
Store leftovers in an airtight container for up to 4 days.