These light, crisp fritters are an ideal dish for warm-weather dining. During the summer, heavy or excessively oily foods can weigh down your digestion, but this recipe works in harmony with the season. Zucchini provides hydrating, cooling moisture, while sweet corn adds a naturally satisfying element that won't overheat the body.
To keep the dish light and prevent the heaviness typical of fried foods, the fritters are pan-sauteed using minimal oil or ghee, with rice flour creating a delicate, airy crispness. Fresh herbs and aromatic spices are integrated directly into the batter to enhance digestibility and counteract any residual oiliness. Pair with a tamari dressing, or swap in a coconut-cilantro chutney for a vata-friendly twist.
Ingredients
- 1.5 cups shredded Zucchini
- 2 ears of Corn off the cob (half for salad)
- ¼ cup rough chopped Parsley plus a handful of picked parsley for salad
- 2 sliced scallions
- 1 piece garlic finely grated (optional)
- 1 TSP salt
- ⅓ cup flour (gf regular or chickpea flour)
- 3 TBSP rice flour (or sub ap flour)
- ½ cup water
- Pinch of chili flakes (optional)
- Salt and pepper to taste
- Avocado oil or ghee for sauteing
- Sesame oil for sauteing
In a bowl shred zucchini with ½ tsp salt let sit for 15 minutes. Drain liquid and squeeze to dry. Mix flour(s) and water. Add parsley, corn, garlic, Mix and scoop into a pan with hot oil of choice. After you flip the fritter, drizzle sesame oil around the edge which makes it really crispy and delicious.
For the Salad
Mix all ingredients in a bowl drizzle with dressing and top the fritters with the arugula and fresh toasted sesame seeds
Others
For the salad
- 1 handful Cherry tomatoes
- 1 ear corn (reserved from fritter recipe)
- 1 Cucumber sliced
- ¼ cup Cilantro rough chopped
- ¼ cup Mint chiffonade
Dressing
- Garlic (optional)
- 1 TSP grated fresh ginger
- ½ TSP ground coriander
- 1 TBSP Sesame oil
- ½ a limes juice
- 1 TSP honey
- 1 TBSP Tamari
Dressing
- Garlic (optional)
- 1 TSP grated fresh ginger
- ½ TSP ground coriander
- 1 TBSP Sesame oil
- ½ a limes juice
- 1 TSP honey
- 1 TBSP Tamari
Garnish
- 1 cup Arugula
- 1 TSP Sesame seeds
- Wedges of lime
Ayurvedic & Dosha Benefits
- Pitta Balancing: Naturally cooling ingredients like zucchini, fresh herbs, and light spices soothe internal heat and keep Pitta calm during hot days.
- Kapha Balancing: The use of rice flour (or substituting chickpea flour), minimal oil, and digestive herbs keeps the fritters light and airy, preventing Kapha sluggishness.
- Vata Option: Swap the tamari dressing for a rich coconut-cilantro chutney to make this dish equally comforting for Vata types.
Alexeis Filipello
CAS | ESTI
Alexeis Filipello, CAS, ESTI, is a classically trained chef, Clinical Ayurvedic Specialist, and skincare professional. She seamlessly blends gourmet culinary arts with Ayurvedic nutrition. A celebrated staple of Northern California’s food scene and former Oakland restaurateur, she draws on classical herbology and fresh ingredients to craft vibrant, flavor-forward recipes that make mindful eating effortless, nourishing, and delicious