Zucchini Corn Fritters

Lately I really do love corn cobbs, marinated on the grill - too good, not be eaten. But there got to be another - an little more exquisite way - to eat them. I've eaten them in such a lot of ways, in stews, chili, salads, grilled and so one, but not often in Fritters.

Good things about Fritters are, that you can prepare them with almost every kind of vegetable. 
The other vegetable ingredient I don't had to think about, cause there was waiting my last zucchini from my garden down in the backyard. 

The cornflour gives the fritters an extra taste of corn and perfect crust. 

Served plain with a salad and maybe with a mild or garlicy-herb-pesto. 

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Zucchini Corn Fritters

makes about 16 fritters

Ingredients:
1 1/3 cups soy or rice milk
1 tbsp. cider vinegar
1 cup cornmeal
1/4 cup chickpea flour
1/2 tsp. baking powder
1/2 tsp. baking soda or soda water
1/2 tsp. salt
1 medium zucchini
1 cup fresh, frozer or canned corn
Preparation:
Combine soy or ricemilk and vinegar and set aside. 

In a mixing bowl combin cornmeal, chickpea flour, baking soda and salt.

Wash the zucchini and chop or grate them (should be about 1 cup), then add the cornmeal mixtur, add the milk mixture and the corn. Mix well together till you got homogen batter. 

Put oil in a frying pan and heat up. Pour in small amounts of batter and cook until edges are dry about 2 min. Carefuly turn them with a spatula and cook until golden brown, about 1 min. 


Immediatly serve them with mixed green-vegetable salad.