Megan Sheley Wellness

In a skillet on the stove, add a drizzle of olive oil and set to medium heat. Once hot, add your corn, shallots, and diced poblano pepper, add salt and pepper and sauté until slightly charred. While your veggies are sautéing, take your zucchinis and cut the stem / butts off. In a large bowl, grate your zucchinis. Once finished, transfer to a nut milk bag (in the sink) and pour your zucchini juice from the bowl out (dry the bowl, you will reuse this). Over the sink, squeeze the zucchini out THOROUGHLY. there is more water in there than you think. Set zucchini aside. In a small bowl add 3/4c milk of choice (use a nut milk to keep dairy free), 1 tbsp Apple Cider Vinegar, and 1 egg. Whisk together and let sit for 5 minutes. Set aside. In that large bowl, add in your corn flour, AP flour, baking soda, salt, and pepper, and garlic powder - whisk together. Add in your shredded zucchini, sautéed veggies, and milk mixture. Mix together thoroughly. In a large skillet, add your choice of oil to fry your fritters. Once HOT, add 1/4 scoop of mixture to your oil (about 4 at a time), they should sizzle right away. Use the back of the measuring cup to flatten out. Let sit for 4 minutes and flip once golden. While these are frying you can start your green goddess by adding all of your ingredients to a blender, food processor, or using an immersion blender. Blend until fully mixed, pour into a bowl and set in the fridge. Serve fritters on a plate with sauce on side for dipping or drizzle on top, add sea salt and chopped cilantro! Enjoy!