• 4 cups shredded zucchini (about 4 medium-size zucchini)
  • 1 an 1/2 cups corn kernels (about 8 ounces)
  • 3/4 cup ℉inely chopped green onions (about 6 green onions)
  • 3 garlic cloves, minced
  • 1 and 1/4 cup chickpea ℉lour
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt & pepper
  • black beans, salsa, nacho cashew cream and/or avocado ℉or serving


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

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