Zucchini, Basil & Sweetcorn Fritters


1 cup besan (chickpea) flour

¼ cup nutritional yeast

1 teaspoon baking powder

½ teaspoon salt

1 medium zucchini, grated

2 cobs corn, kernels cut away (or 2 cups tinned or frozen corn)

1 small red onion, finely diced

½ cup parsley, finely chopped

½ cup basil, finely chopped

½ cup soy milk

Whisk together the besan flour, nutritional yeast, baking powder, and salt and pepper in a medium bowl.

In another bowl, add the zucchini, corn, onion and herbs, and mix well to combine. Sprinkle over the dry ingredients, add the soy milk, then mix together.

Heat a non-stick frying pan to a medium heat. Place spoonfuls of the mixture onto the pan. Cook for 5 minutes or so, or until golden brown, then flip over. Press down gently with a spatula to flatten slightly. When the bases are golden brown, turn out onto a plate while you keep cooking the rest.

Good served warm or cold.

Zucchini, Basil & Sweetcorn Fritters
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