Zucchini Corn Fritters

Ingredients

• 4 cups shredded zucchini, about 4 medium-size zucchini
• 1½ cups corn kernels, fresh or frozen and defrosted (about 8 ounces)
• ¾ cup chopped green onions, about 6 green onions
• 3 garlic cloves, minced
• 1¼ cup chickpea flour
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt & pepper
• High heat oil
• Black beans, salsa and avocado, for serving

Instructions

1. In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until combined. Allow to sit for at least 5 minutes. This is an important step so the flour will absorb the moisture from the zucchini and create a batter.
2. Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown.
3. Serve warm with black beans, salsa, and/or avocado, then enjoy!