• 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1cup fresh corn kernelscooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1tsp dried thyme
  • 1/2tsp dried parsley
  • 1/2tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurtor sour cream or vegan alternative
  • 1clove garliccrushed
  • 3tsp dried dill
  • 1 Tbsp lemon juice
  • chiveschopped (for garnish)
  1. In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  2. Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  3. Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  4. In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  5. Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  6. Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  7. Cook for about 3-4 minutes on each side or until browned.
  8. In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.