This is a great way to get the family to eat veggies! In the summer when the corn and zucchini are plentiful I double or triple the recipe and freeze the batter.


1 1/2 c.    Shredded Zucchini(one medium)

1 c.          Corn(frozen, fresh or canned-drained)

6 T.          T.G.I.G.F! Mix

2 t.           Aluminum-free Baking Powder

1/4 t.        Garlic Powder

1/4 t.        Onion Powder

1/4 t.        Salt

1/4 c.       Coconut yogurt or vanilla yogurt

2 t.           Coconut milk or cow's milk

1 lg.          Egg, beaten

2-4 T.        Coconut Oil or Olive Oil

directions


Place zucchini and corn in a large mixing bowl. In a small bowl combine T.G.I.G.F!, baking powder, garlic powder, onion powder,and salt. Add dry ingredients to zucchini and corn, slowly add yogurt, milk and egg. Stir until fully blended. * At this point you can freeze the batter in 2"-3" circles on a wax paper lined cookie sheet. Once frozen transfer batter circles to a freezer safe bag.* Heat oil in a large skillet over medium heat. Once heated, use a large spoon to place 2"-3" circles of batter into heated skillet. Place a large splatter screen over skillet! Cook 3-5 minutes per side, drain on paper towels. Repeat until all batter is gone.

zucchini Corn Fritters

8-10 Fritters

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