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ingredients
- 1 1/2 tbsp Organic Chia Seed
- 1/3 cup water
- 1 1/2 cups shredded zucchini
- 1 cup shredded carrot
- 1/4 cup chopped green onion
- 1 cup frozen and defrosted sweet corn
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 3/4 cup chickpea flour
- 2-4 tbsp Organic Vegan Ghee
For the dipping sauce:
- 1/2 cup vegan sour cream
- 1 tsp lemon juice
- 1 tbsp chopped chives
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 tsp Organic Shelled Hemp Seed
instructions
In a small bowl, mix together the chia seeds and water. Stir well and let rest for 5 minutes to thicken.
Add the zucchini, carrot, green onion, corn, garlic powder, paprika, sea salt, black pepper, chickpea flour and soaked chia seeds to a medium-sized bowl. Mix until uniform.
Place a frying pan on high heat and add the ghee. When it has melted, add fritter mixture a heaping tablespoon at a time to the pan. Cook for 3-5 minutes on either size, until browned and crispy. Repeat with rest of mixture.
To make the dipping sauce, mix together the sour cream, lemon juice, chives, onion powder, sea salt and black pepper. Place in a bowl and top with hemp seeds.
Serve fritters immediately with dipping sauce. Enjoy!
