My wife and I love having zucchini fritters but we never liked how much oil there was. So, we found this program! Follow these instructions and I think your stomach will be very happy!

**NOTE**: Depending on how much moisture is in the veggies, you might need to add more bake time at the end

Recipe sourced from thevegan8.com (credit: Brandi Doming) I've customized it a bit for the Brava.

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- Prep Time 15 minutes
- Cook Time 40 minutes
- Chill Time 30 minutes
- Total Time 55 minutes
- Yields 4 patties
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**Ingredients**

-- 2 small zucchinis, shredded (274g is the weight BEFORE ringing out excess water, you will need 2 1/2 cups loosely filled with the shredded zucchini)
-- 2/3 cup (90g) corn
-- 3 tablespoons (48g) creamy almond butter
-- 1/2 cup (64g) gluten-free oat flour
-- 3/4 teaspoon fine sea salt
-- 1/4 teaspoon ground black pepper
-- 1 teaspoon smoked paprika
-- optional: add some cayenne for a little kit :)
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**Instructions**
1. First, shred zucchini (274 grams) using larger holes on the grater and not the tiny holes (1/4 inch size holes) You want them in the shredded strips, not the superfine grated. After shredding, loosely fill 2 1/2 cups to accurately measure.
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2. Using a cheesecloth, squeeze our excess water from your shredded zucchini OR place your shredded zucchini into a strainer and place a couple of paper towels on top and press down really hard
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3. Wrap the zucchini in a paper towel and squeeze out any more water. (Note: You don't need to obsess over every drop, just get most of the water out so the cakes cook up and aren't too watery)
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4. Place the dried zucchini into a large bowl.
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5. Add the corn and almond butter.
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6. In a separate small bowl, combine the oat flour (make sure it is finely ground into a powder if making your own), salt, pepper, and smoked paprika (and cayenne power if you want a kick) and stir until well mixed.
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7. Add the dry mixture to the zucchini mixture and stir well (It will seem too dry at first, but keep stirring and pressing the batter with the back of the spoon and it will start to stick. It should be moist and somewhat sticky. They firm up while baking)
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8. Divide into 4 sections and form balls and then flatten out into little patties about 1/2 inch thick.
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9. Place onto parchment paper and chill in the fridge for 30 minutes to firm up some.
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10. Once the chill time is almost up, press start on this program on your Brava and your Brava will preheat to 400 degrees. While the Brava is preheating - line the metal or glass tray with parchment paper.

**NOTE**: metal tray will help provide a crunch to the bottom of the pattie while the glass tray will be more gentle
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11. After baking the patties for 25 minutes, the Brava will ask you to carefully flip them over with a spatula (they will be tender but should flip easily).
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12. After flipping the patties, place the tray back inside (bottom or top shelf, your choice) and press the green button. The Brava will bake for another 12 minutes to add a bit more crisp :D

*They should be a very golden brown color.*
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13. Let cool about 10 minutes before serving.
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My wife and I loved this and we hope you like it, too!

**Happy Cooking :)**