2 medium zucchini, grated
2 medium potatoes, grated
1 small white onion, chopped small
1 egg, cracked and whisked
¼ c oat flour
Salt and Pepper to taste
2 tablespoons canola oil for frying
1. Before starting this recipe, rinse all of the vegetables under cold running water. Preheat oven to 400 Degrees F.
2. Toss the kernels of corn in a large mixing bowl with a ½ tablespoon of olive oil and a pinch of salt. Place the kernels on a parchment lined sheet pan and cook in the 400 degree oven for 10 minutes or until the kernels begin to brown.
3. Place the zucchini on a cutting board. Remove a small piece off the top and the bottom. Using a grater, grate both the green skin and light green flesh into a pile on your cutting board. Place the grated zucchini in a medium sized mixing bowl. Sprinkle the grated zucchini with salt, about 1 teaspoon, tossing to incorporate. Allow to sit for 5 minutes, allowing the salt to remove water from the vegetable. Strain the zucchini over a colander after about 5 -7 minutes to remove any excess water.
4. Complete step two with the potatoes, set aside.
5. In a large mixing bowl, add the whisked egg, chopped onion, and a sprinkling of salt and pepper (1 teaspoon each)
6. Using a stick blender or stand blender, pulse the oats until they have changed their shape and feel of that of flour.
7. After the grated zucchini and potatoes have been strained, add the vegetables to the bowl with the onion and egg. Toss to coat. Sprinkle the oat flour over top of the grated vegetables – toss to bind the mixture.
8. Heat your large saute pan, or flat-bottomed pan with short sides, over medium high heat. Once your pan is warm, drizzle olive oil, canola oil, or butter into the warm pan. Form 1 ½ inch by 1 ½ inch fritters or patties of the mixture in your hands. Carefully place the fritters into the hot oil or butter of your choice. Cook on one side until the fritters begin to brown, about 2 -3 minutes. Using the pancake flipper, flip the fritters to the opposite side and crisp for 2-3 minutes. The thinner the fritter, the quicker it will cook.
9. Remove the fritters from the pan and set aside or keep warm in a 200-degree F oven until all fritters are cooked. Serve warm.
10. To assemble the side salad, toss the tomatoes, chopped lettuce, roasted corn, olive oil, and vinegar with a little salt and pepper. Serve cold on the side of the fritters.