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Zucchini Stew with Corn Pakora Fritters

zucchini stew and pakora

Zucchini Stew Recipe from a Friend | Serves: 4 | Time: ~30 min.


2 tbsp EVO

2 cups diced onion

1/2 cup of 1/2-inch cuts of #celery

2 cloves of garlic, minced

Pinch of red pepper flakes

1 15 oz can of diced #tomatoes

2 cups of 1/2-inch cuts of #zucchini

S&P, taste

1 cup corn kernels

1 tbsp red wine vinegar

1/4 cup chopped basil

zucchini stew


Heat EVO in a large saucepan over medium. Add onion and celery and cook 10 min, stirring occasionally.

Add garlic and red pepper flakes, and cook an additional minute.

Add tomatoes, zucchini, S&P and bring to a boil. Reduce heat to low, and cook 10 more minutes.

Increase heat to medium, add corn and cook another 5 minutes, stirring occasionally.

Add vinegar and mix in. Divide among bowls and top with basil.

Fritters by Holy Cow Vegan | Makes: 8 fritters | Time: ~35 min.



1 cup #corn kernels

5 tbsp chickpea flour

1/4 cup cornmeal

1/2 tsp cumin

1/2 tsp cayenne

1/4 tsp turmeric

1 tbsp cilantro, finely chopped

2 tsp fenugreek

Salt, to taste


Preheat the oven to 375 degrees F.

Place all ingredients in a bowl and add enough water to make a thick batter (about 1/3 of a cup of water).

Mix well with a whisk, making sure you incorporate all ingredients and there are no lumps of chickpea flour remaining.

Line a baking sheet with parchment paper or a silicon mat and spray lightly with cooking spray. Using a tablespoon measure, drop dollops of batter on the baking sheet, about 1/2 inch apart.

Bake for 30 minutes, flipping over once halfway through baking.

What I ate and drank today

80 oz of water

2 cups of decaf

1 cup of caf

1 banana, jackfruit, spinach and peanut butter smoothie

Mexicali vegan salad

Zucchini stew with corn fritters


20 minutes of yoga

30 squats

~6 miles of walking

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