Vegan Corn and Zucchini Cakes

  • Author: nocrumbsleft
  • Total Time: 35 minutes
  • Yield: 15 Fritters


5 ears of corn, shaved, about 3½ cups

1 zucchini, grated, about 1 cup

1¼  cup vegan coconut flour (we used Mama’s Coconut Blend

1 cup finely chopped leek or onion

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon garlic powder

1 teaspoon chopped chives or fresh thyme

1¼ cup full-fat, unsweetened coconut milk, blended

6 tablespoons Just Egg, or 2 eggs if not doing vegan

3 to 4 tablespoons light olive oil for frying, more or less, if needed (or use your favorite oil)

Vegan Smoky Red Pepper Sauce


In a large bowl, combine the corn, zucchini, flour, onion/leek, salt, pepper, garlic powder, and chives or thyme, and mix well. Make a well in the mixture and add the coconut milk and the Just Eggs, mixing until thoroughly combined.


In a large sauté pan over medium heat, heat the olive oil. When the oil is hot, reduce the heat to medium low and fry a test fritter: measure a scant ¼ cup of the fritter mixture into the pan. Using a spoon, gently flatten the fritter just a bit. Fry the fritter, flipping halfway through, about 7-8 minutes a side, or until the outside is brown and the middle is cooked through. Working in batches and watching carefully, fry the remainder of the fritters, transferring each to a paper towel-lined plate to drain as they finish.


Note: This is a dense batter. In order to not over brown, we cook on medium low so that the inside is cooked through and the outside is brown and crispy. 


Serve with Vegan Smoky Red Pepper Sauce.



For a non-vegan version, see Teri’s Favorite Corn and Zucchini Fritter in the No Crumbs Left cookbook.

In case you can’t get Mama’s Coconut Blend Flour, you can also use Bob’s Red Mill Cup4Cup, or King Arthur’s Paleo Baking Flour.

Note: This is a dense batter, so in order to not over brown, they are pan fried on medium low so that the inside is cooked through and the outside is brown and crispy. 

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