Veggie Tales: Zucchini Corn Fritters

Recently, I caught up with some friends over dinner at the newly opened Acorn restaurant on Main St. I was pleasantly surprised at how satisfying the meal was, considering it's at a vegetarian restaurant. Oftentimes, veggie dishes play a supporting role to meaty star attractions. Not so at The Acorn. I didn't find myself asking, "Where's the meat?" The dishes were really well thought out, not to mention beautiful and colorful to look at.

I guess my dinner at The Acorn inspired this summery veggie dish. Zucchini are plentiful at this time of the year. When grated and turned into fritters, they become crisp on the outside and almost custardy on the inside. I reduced the amount of flour in the batter because I wanted the fritters to be mostly zucchini, rather than pancake-y. I tossed some corn and cumin into the mix for good measure (I think the cumin made a big difference) and served it with a roasted red pepper coulis.

Eat here:
The Acorn
3995 Main St.
Vancouver, B.C.  

Recipe after the jump!