1-In a small bowl, mix 2 Tablespoons: In a small bowl, mix 2 Tablespoons chia seeds with ½ cup water. Let sit while you get started on the rest of the prep. I like the chia egg in this vegan fritter recipe, but you could also use a flax egg with similar results.
2-Use a box grater (or the shredding: Use a box grater (or the shredding disc of your food processor) to grate the fresh zucchini into a large bowl. No need to peel first. You should have about 2 cups shredded zucchini.
3-Husk the corn and then use a: Husk the corn and then use a sharp knife to cut the corn kernels off the cob. Add to the bowl.
4-Thinly slice scallions, finely chop the cilantro: Thinly slice scallions, finely chop the cilantro and add those to the bowl too.
5-Use a microplane to zest the garlic: Use a microplane to zest the garlic over the bowl and then mix well.
6-Give the chia a good mix and: Give the chia a good mix and then pour into the corn mixture and mix to thoroughly combine.
7-Add in the cornmeal, baking powder, salt: Add in the cornmeal, baking powder, salt and pepper and mix well. The batter will be quite dry.
8-Let sit for 10 minutes to allow: Let sit for 10 minutes to allow the zucchini to release its moisture. Stir well. Now it will resemble a more pasty, thick batter. If batter is still dry, add a couple Tablespoons water, if batter has too much moisture, add an additional Tablespoon corn meal.
9-Heat a large frying pan over medium: Heat a large frying pan over medium heat. I like to use a cast iron skillet because of the even heat distribution. You’ll know the pan is hot enough when you sprinkle with a couple drops of water and they sputter. Swirl in the avocado oil.
10-Scoop ¼ cup fritter batter into hot: Scoop ¼ cup fritter batter into hot pan, and press down so it’s more like a pancake than a mound. Cook for 3-4 minutes, until underside is browned and middle is beginning to cook. Flip and cook for another 3 minutes until golden brown.
11-Line large plate with a layer of: Line large plate with a layer of paper towel to soak up any excess oil. Transfer finished fritters to plate and continue scooping batter into the hot pan to cook. Add a little oil, or cooking spray if needed to keep them from sticking to the bottom of the pan.
12-Serve hot or at room temperature: Serve hot or at room temperature. Sweet corn and zucchini fritters taste best eaten right away. Leftovers can be stored in an airtight container in the fridge and reheated in a hot frying pan or in a preheated 375 oven until heated through.