Hi, I'm Ania. When ready … Hi there! Fields marked as * are mandatory. Thank you! If you’ve ever been to a Greek tavern then you probably have seen these fried zucchini chips on the menu. anyone else with the same experience? For those having trouble printing use http://www.printwhatyoulike.com. small plates. The most amazing vegan zucchini corn fritters you’ll ever have. Unfortunately I don’ t know what flax meal is. So generally, the thinner the better. Thank you Nick, corn and zucchini fritters, corn zucchini fritters, vegan corn fritters, zucchini and corn fritters, zucchini corn fritters, zucchini fritters recipe, 1 tbsp chia seeds/ground flax seeds + 3 tbsp water, see notes, grated, squeezed and drained (about 2 medium-sized zucchini), kernels cut off the cob (about 1 cup corn kernels), Grate 2 medium-sized zucchini (about 1 ½ cups) into a bowl or colander that is prepared with a clean dish towel or cheese cloth that is laid into it. I will use regular flour and bread crumbs next time and see if its less of a pain! Thanks for the info George! Corn and zucchini fritters also keep well in the fridge for up to 4 days, so you can make a batch and bring it with you on an outing, a picnic, or take them with you for lunch.. These look so good. I love this recipe! Allow to drain over the sink for 20 minutes or so. Also the cold leftovers were a great snack. Or you could simply use your hands squeezing the moisture out in small batches. Once the ground flax seed (or flax meal) is combined with water, it takes on a thickened, slightly tacky texture which is fantastic as a binding agent and why many cooks in the US are using it as a simple egg replacer, especially in baking. What a wonderful recipe! Do you think these can be made in the oven? I love good food but I love animals more! I made three batches of these puppies and my last batch is pretty damn close to what you can get in the local tavernas here. Serve with a dollop of yoghurt seasoned with a bit of lemon juice and salt and pepper. These look delicious! This nutty grain is grown in northern Greece and is said to have come to Greece through Egypt a few millennia ago. So, this is the trick I have found that produces the crispiest, crunchiest, fried zucchini chips. Ania. I love them hot from the pan best but they are also lovely the next day for lunch. If you don’t have any on hand just pop a slice or two in the toaster and let them dry out for an hour or so more – works in a pinch! Using a sharp knife or a vegetable peeler cut the zucchini into thin strips, about 0.12 inches or 3 mm thick. Traditionally, they contain eggs and feta, but we've managed to veganise ours to a great effect. Once I made them as a first course and got 6 fritters of approx 6″ diameter, 1 per person, and served each with a dollop of skordalia on top garnished with chopped scallions and fresh mint. Sprinkle with a generous amount of salt to help the zucchini release more moisture. I’ll definitivly try out your recepy. There are a few different recipes for these chips, but after many tries, I can say that this recipe produces the crunchiest chips ever, due to a simple trick you’re going to do just before frying them. Eat immediately. Serve with a side salad or bowl of soup. You can make the squash mixture up to 3 days, covered in the fridge, before you are going to cook them. I didn’t make these yet, but I usually bake things like that in the oven for 25-35 min at 350 F This way I need less oil and i flipp them once after half the time. Connie, I’ve used both but do prefer starchy over waxy. After wringing them out again, the zucchini was very dry! Hi Georgia! One question: What kind of potato are you using? Mix all the ingredients for the dip in a small serving bowl and store in the fridge. I’m Elena, a blogger behind Happy Kitchen.Rocks. I think the next batch I make, I won’t use the lemon zest and mint, but instead use garlic. That’s so nice to hear! My yiayia used to make these all the time. I feel like people are now scared of white or gold potatoes but I’m here for them. Take care to do it properly as it is very important for the grated zucchini to be as dry as possible or else your fritters will get soggy and not that nice. I think the value add of the additional veggies is huge and never make my kolokithokeftedes with just zucchini anymore. Why should we lightly rinse the shredded zucchini, we don’t want more moisture. These little morsels have that perfectly crunchy exterior and that melt-in-your-mouth interior that is totally irresistable.I decided to make the dish a bit healthier by baking my vegan zucchini fritters rather than frying them in oil. Cook until golden brown and transfer to a plate lined with kitchen paper. That’s lovely to hear that you and your family enjoyed this dish! If there was a way to exclude the photos, it would probably print on 1 page only. The water is only to mix with the flax meal which makes it into a gummy soft of texture. I already make some with just zucchini but this looks better. Thank you for all these delicious recipes! Yes, you can sub some, for sure, but they won’t taste quite the same as carrots are sweet! It is something like a hybrid method. Lastly, add the flour and, now working with your hands, combine everything once more. I post delicious and healthy vegetarian and vegan recipes that are easy to make. Using a slotted spoon, flip the zucchini to brown evenly form each side.