This zucchini and corn fritter recipe adds spring flavors to a fried favorite.

Fritters are fried patties that seem just a notch healthier when made with vegetables. In this zucchini corn fritter recipe, patties are based in whole-wheat flour and cornmeal, paired with zucchini and corn, and then lightly fried to crispy perfection. The result is a mouth-watering appetizer dish that satisfies a crowd. Enjoy!

While these fritters are meant to be bite-size, you could easily shape them so that they are worthy of burger status. They are a great alternative to meat patties and have the bulk and density to match the burger experience, almost to a T.

And, of course, don’t forget to dip each zucchini and corn fritter into a creamy ranch dip (preferably homemade). A creamy, cool backdrop perfectly complements the hot and salty traits of the fritters and adds a little more herbal flare to the recipe.

If you want to transform this recipe so that it is vegan, substitute the egg with a flax egg and the parmesan with nutritional yeast. For a vegan dip, try out this vegan mayonnaise.

Zucchini Corn Fritters Recipe

Makes 20 fritters

Ingredients

• 1 large zucchini, shredded
• ½ cup frozen corn kernels, defrosted
• 1 shallot, shredded
• 1 egg
• ½ cup cornmeal
• ½ cup whole-wheat flour
• 1 tablespoon water
• 2 tablespoons grated parmesan
• Salt and pepper to taste
• Canola oil for frying

Directions

Add the zucchini, onion, and corn to a large bowl. Toss until evenly combined. Add in the cornmeal, flour, salt and pepper, parmesan, water, and egg. Fold until all the ingredients are thoroughly combined.

Heat a large skillet to high heat. Add a few tablespoons of oil. Use an ice-cream scooper to shape the mixture into small patties. Transfer the patties to the skillet and flatten slightly. Cook each side for 2-3 minutes, or until golden brown. Remove each fritter from the pan and transfer it to a paper towel to drain excess oils. Season with salt and serve warm.

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Zucchini and Corn Fritters Image from Shutterstock

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Grilling isn’t sport for the meat-savvy only. Next time you whip out the grill this summer, bring a few vegan and vegetarian options to the party. And why not start with a veggie burger recipe?

Alongside vegetables, prepare this veggie burger recipe, and you’ll even have meat lovers asking for seconds. Full of protein and fiber, this recipe fills you up but doesn’t weigh you down. Enjoy!

The base for this veggie burger recipe, and what makes it a protein powerhouse, is the combination of quinoa and black beans. Quinoa has 9 grams of protein per cup and contains all of the essential amino acids, making it a complete protein. Quinoa is also rich in fiber and digests slowly to provide a feeling of fullness. It helps keep you “regular”, contributes to liver health with it vitamin B and folate content, and offers 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Black beans regulate blood sugar levels, are packed with soluble fiber, have anti-inflammatory properties, are full of antioxidants, contribute to nervous system health, and are a rich source of molybdenum, which has detoxifying properties.

Grilled Veggie Burger Recipe

Serves 4

Ingredients

• 2 cups cooked black beans (about one can)
  
• 1/2 cup cooked quinoa (prepared according to package directions)
• 1/2 teaspoon cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil

Directions

Prep the quinoa and set aside. It’s better to work with it while it is still warm (wetter). In a medium bowl, combine the beans and cooked quinoa with the remainder of the ingredients.

Use cleans hand to mix the ingredients together, mashing the beans as you go, either with your hands or mashing with a fork. This should form a paste-like mixture that is easy to form into patties. Add a little  extra water or oil if you need to the patties to stick tighter. 

Divide the mixture into four equal balls, and pat each down into a patty to desired thickness.

Brush both sides with olive oil and place patties carefully on a grill. Cook for about 3-5 minutes and then turn, cooking for another 2-3 minutes. Serve on a whole-grain bun or tomato slice alongside fresh greens and other fixings, such as avocado, mustard, and red onions.

Photo Credit: GlowKitchen

The post Make, Eat, Repeat: Vegan Grilled Veggie Burger Recipe appeared first on EcoSalon.

I can’t seem to get enough of sweet potatoes, so it was only natural to try incorporating them into my next veggie burger. The sweet potato is a nutritional powerhouse. It contains high levels of vitamins B6, C, and D, potassium magnesium, and antioxidants including carotenoids, making it effective in supporting the immune system, regulating the heart beat and nerve signals, producing white blood cells, reducing stress, and maintaining skin’s youthful elasticity.

This recipe scores high with taste and consistency and is easy on the waistline. It’s 100 percent vegan but still has the density and punch of a regular burger. You can serve it in a whole wheat bun or just eat it atop lettuce leaves with your choice of condiments.

Sweet Potato Burger

3-4 patties

Ingredients

• 1 sweet potato, baked and peeled
• 1 can of white beans, drained and rinsed (or fresh cooked beans if you’re off the cans)
• 2 tablespoons diced red onion
• 1 handful of parsley, chopped
• 1 teaspoon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 3-4 tablespoons safflower, canola or light olive oil for frying

Directions

Toss all ingredients in a large bowl and mash with the back of a fork until the white beans have broken down and everything is evenly combined.

Shape 3-4 patties. In a saucepan over medium-high heat, add about three tablespoons of oil. Place each patty into the pan. They should make a sizzling sound. Let cook 2-3 minutes on both sides until browned.

Serve in a bun or over lettuce leaves.

Enjoy!

Photo Credit: GlowKitchen

The post White Bean and Sweet Potato Veggie Burger Recipe appeared first on EcoSalon.