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Zucchini-Corn Fritters with Dilled Cashew Sour Cream
RICKI HELLER17Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 zucchini (small, trimmed and grated on medium holes of box grater, about 3 cups unpacked, shredded zucchini, or 320 g)
- 1/2 cup corn kernels (fresh, frozen or canned, preferably organic, reserve liquid if using canned)
- 2 tsp. fine sea salt (to taste)
- 2 cups gluten (free corn flakes)
- 1 cup chickpea flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup liquid (use reserved zucchini liquid, liquid from canned corn, or water–see instructions)
- 4 tsp. fresh lemon juice
- 1 1/4 cups raw cashews
- 1 Tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1/2 tsp. Dijon mustard
- 5 drops liquid stevia (plain pure)
- 1/2 tsp. fine sea salt (to taste)
- 3/4 cup filtered water
- 2 Tbsp. fresh dill (finely minced)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium680mg28% |
| Potassium300mg9% |
| Protein27g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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