Sweet Corn Lemon Verbena Fritters

Yields 40 Fritters

Ingredients

2c. Zucchini, Grated

11/2c. Corn

1c. Gluten Free All-Purpose Flour

1/2c. Brown Rice Flour

3T Tapioca Flour

1/2c. Coconut Milk

2T Sea Salt

1T Garlic, to taste

2T Olive Oil

2T Coconut Sugar

11/4t. Arrowroot

4T Lemon Verbena, Chopped

2T Lime Juice

1c. Coconut Oil, For Frying

Method

Place zucchini in a strainer to drain excess water, about 10 minutes.

In a bowl combine flours, sea salt, and arrowroot.

In another bowl combine corn, coconut milk, olive oil, palm sugar, lime juice, and lemon verbena. Add strained zucchini. Optional: you can process the batter ingredients in a food processor, 30 seconds.

Add flour mixture to corn mixture and blend.

Heat 1/4″ oil on medium high heat, until nearly smoking. Drop mixture into the pan, leaving the cakes to cook without disturbing, 2-3 minutes. Flip and cook on second side until very brown. Transfer to a paper towel and continue until all cakes are cooked.