Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Stir together chia seeds and 3 tablespoons water in a large bowl. Set aside for 10 minutes.
Whisk milk into chia mixture using a fork. Whisk almond flour into milk mixture, then whisk in spelt flour, baking powder, and salt. Add corn, zucchini, almonds, and onion and stir to mix.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Measure ⅓ cup of the fritter batter and drop into skillet. Measure and add two or three more fritter batter portions into the skillet, or as many as the skillet will hold. Cook for 3 minutes, flip, and cook for 2 to 3 minutes, until golden and cooked through. 5. Transfer to prepared baking sheet, cover with foil, and keep warm in preheated oven.
Continue to cook remaining batter following step 4, adding more oil to the skillet as required.
Divide fritters among four plates. Garnish each plate with ¼ cup guacamole (if using).
You’ve Got Options
Almond flour is a great gluten-free flour to use in these fritters, but you can also use a gluten-free blend, unbleached all-purpose flour, or chickpea flour.
Some gluten-sensitive people tolerate spelt, but if you’re not one of them, use 1 cup of any of the alternatives mentioned above.
Makes 4 to 6 Fritters
2 tablespoons chia seeds
¾ cup unflavored, unsweetened nondairy milk
½ cup almond flour (see options)
½ cup spelt flour (see options)
2 teaspoons baking powder
½ teaspoon sea salt
2 cups fresh or frozen (thawed) corn kernels
1 zucchini, shredded
¼ cup chopped almonds
3 tablespoons chopped onion or chives
4 tablespoons extra-virgin avocado oil, divided
1 cup guacamole
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.