Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello
— part of the culinary offerings of the California College of Ayurveda
Originally posted on 8/11/2026
These light, crisp fritters are an ideal dish for warm-weather dining. During the summer, heavy or excessively oily foods can weigh down your digestion, but this recipe works in harmony with the season. Zucchini provides hydrating, cooling moisture, while sweet corn adds a naturally satisfying element that won't overheat the body.
To keep the dish light and prevent the heaviness typical of fried foods, the fritters are pan-sauteed using minimal oil or ghee, with rice flour suggested - creating a delicate, airy crispness. Fresh herbs and aromatic spices are integrated directly into the batter to enhance digestibility and counteract any residual oiliness. Pair with a tamari dressing or swap in a coconut-cilantro chutney for a vata-friendly twist.
INGREDIENTS:
For the fritters:
1.5 cups shredded Zucchini
2 ears of Corn off the cob (half for salad)
¼ cup rough chopped Parsley plus a handful of picked parsley for salad
2 sliced scallions
1 piece garlic finely grated (optional)
⅓ cup flour of your choice
3 TBSP rice flour (or sub reg flour)
½ cup water
Pinch of chili flakes (optional)
Salt and pepper to taste
Avocado oil or ghee for sauteing
Sesame oil for sauteing
For the salad:
1 handful Cherry tomatoes
1 ear corn (reserved from fritter recipe)
1 Cucumber sliced
¼ cup Cilantro rough chopped
¼ cup Mint chiffonade
For the dressing:
Garlic (optional)
1 TSP grated fresh ginger
½ TSP ground coriander
1 TBSP Sesame oil
½ a limes juice
1 TSP honey
1 TBSP Tamari
Garnish:
1 cup Arugula
1 TSP Sesame seeds
Wedges of lime
INSTRUCTIONS:
In a bowl shred zucchini and salt with ½ tsp salt let sit for 15 minutes drain liquid and squeeze to dry. Mix flour(s) and water. Add parsley, corn, garlic, Mix and scoop into a pan with hot oil of choice. After you flip the fritter, drizzle sesame oil around the edge which makes it really crispy and delicious.
For the salad:
Mix all ingredients in a bowl drizzle with dressing and top the fritters with the arugula and fresh toasted sesame seeds and wedges of lime on the side.
Enjoy!