Vegan Smoky Oil-Free Corn Zucchini Fritters

We are pesky pescatarians who eat mostly plant-based meals.

2 small zucchinis, shredded (274 g, the weight before ringing out excess water, you will need 2 ½ cups loosely filled of the shredded zucchini)

⅔ cup corn (90 g, I just used frozen)

3 tablespoons creamy almond butter (or tahini for nut-free, for fat-free use ¼ cup cooked mashed potato instead of nut butter)

½ cup gluten-free oat flour (58 g)

2 teaspoons garlic powder

2 teaspoons onion powder

¾ teaspoon fine sea salt

¼ teaspoon ground black pepper

1 teaspoon smoked paprika

subheading: Creamy Lemon Pepper Sauce:

½ heaping cup raw cashews (80 g, cooked in boiling water for 10 minutes or soak overnight if you don't have a high-powered blender like a Vitamix. Drain, rinse and proceed.)

2 tablespoons fresh lemon juice

6 to 8 tablespoons water, as needed

½ teaspoon onion powder

½ teaspoon ground black pepper

¼ teaspoon fine sea salt

Directions at thevegan8.com

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