Indian Summer Zucchini Fritters

Summer squash is perfect in salads, grilled on summer kabobs and on crusty paninis. But here is another way to use leftover zucchini as an appetizer the whole family, or party goers, will love! Crunchy, zesty and full of flavor that’s super easy to make!

• 3 cups shredded zucchini
• 2 ears fresh corn, kernels cut from cob
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1 egg replacer, mixed
• salt and ground black pepper to taste
• 3/4 cup safflower oil for frying, or as needed
• 1/2 cup plain vegan Greek coconut milk yogurt
• Handful fresh mint, finely chopped
• Salt and pepper, to taste

1. Remove excess moisture from shredded zucchini by salting and setting aside for 30 minutes. Rinse and dry.
2.  Combine zucchini with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg replacer until thoroughly combined and season with salt and black pepper.
3. Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 2 to 3 minutes per side. Remove from oil and let cool on a paper towel lined plate.
4. Mix mint into Greek yogurt, season with salt and pepper and use for a refreshing fritter dip. Serve with fritters and enjoy!

This recipe is an official entry of the So Delicious Spring Fling Recipe Contest