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Summer GUIDE #2 HEALTH BEGINS IN THE KITCHEN


Zucchini and Corn Fritters with Fresh Basil


by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com


DIRECTIONS: Place the shredded zuc-


chini in a colander and sprinkle with salt. Set aside for


15 minutes


while it sweats. Afterward, squeeze out the moisture as best you can. Place the beaten egg in a large bowl with the zucchini, corn, ba- sil, onion, pepper, and ½ teaspoon of salt. Mix well. Stir in the flour and bak- ing powder until well com- bined.


Sonoma County, CA.


~ With lots of corn and zucchini in my garden and in abundance at local far- mer’s markets, I am con- tinually looking for tasty dishes that use these won- derful veggies. Zucchini and Corn fritters is one of my absolute favorite recipes. The corn gives these fritters a nice chewy texture and together with the shredded zucchini and fresh basil, presents a beautiful and colorful dish that can be served for breakfast, lunch or din- ner. And if you make them smaller, they make great appetizers. Serve with a dollop of non-dairy sour cream or top with guaca- mole and a handful of sun- flower sprouts. Feel free to replace the basil with other seasonings, such as cilantro and cumin.


INGREDIENTS 3 cups grated zucchini, on a large grate ½ teaspoon salt plus some for sprinkling 1 egg, slightly beaten 1 cup corn kernels (fresh or frozen and defrosted)


2 packed tablespoon fresh basil, thinly sliced


1/3 cup small diced on ion or sliced scallions Big pinch cayenne pepper (or black pep per to taste)


½ cup gluten free Bob’s Red Mill 1:1 baking flour


½ teaspoon baking powder


1 to 2 tablespoons avo cado or olive oil


When I pass a flowering zucchini plant in a garden, my heart skips a beat. ~ Gwyneth Paltrow UPBEAT TIMES, INC. • JULY 2020 • Pg 13


Heat a medium or large skillet with a thin layer of oil over medium heat and spoon the zucchini corn mixture into the skil- let (about ¼ cup for each fritter.) Press down with a spatula to flatten. It will take two or more batches depending on the size of your skillet. Cook the fritters until they start to brown underneath, about 3 minutes. Turn over and cook another few min- utes until brown. Serve immediately.


If you have


leftovers, it’s best to reheat them on a nonstick skillet so they remain crispy.


UPBEAT TIMES, INC. • JULY 2020 • Pg 13


Joanne


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