1 cup oat flour (1 cup oats, processed into flour)**
½ tsp ground cumin
¼ tsp baking powder
1 egg
2 cups corn kernals
Instructions
Heat oven to 400 F
In a bowl or 1 litre measuring cup, combine tomatoes, zucchini, ½ onion, jalapeno, ¼ tsp salt, whole garlic cloves and oil; toss to coat.
Spread on a baking sheet lined with parchment paper; roast, turning once, until tomatoes and zucchini are light brown, 20-25 minutes.
Toss the roasted vegetables with ¼ cup cilantro and 1 tbsp lime juice; squeeze out the roasted garlic, chop and mix into the salsa mixture; set aside.
In a second bowl, combine oat flour, cumin, baking powder and remaining ¼ tsp salt. **use alternative flours if you like: whole wheat, all-purpose, almond flour or any other grain.
Add egg, remaining 1 tbsp of lime juice and ½ cup water; stir until smooth.
Add corn and remaining ½ onion and ¼ cup cilantro.
Coat a large frying pan with cooking spray and heat over medium-high heat.
Form ¼ cup corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5-8 minutes per side. Divide patties and salsa among 4 plates
Nutrition Information
Serving size: 3 patties Calories: 279 Fat: 8 g Saturated fat: 1 g Carbohydrates: 47 g Fiber: 5 g Protein: 9 g
Recipe by Crystal Higgins at https://crystalhiggins.com/corn-fritters-with-spicy-zucchini-salsa/