These delicious treats have fast become a dinner favourite, quick, easy and you can throw in whatever you have in the fridge or cupboard … corn and zucchini are my favourite.
Corn and zucchini fritters
Adapted from Smitten Kitchen
1 large zucchini, grated
1 can of corn
1 sliced spring onion
1/2 cup grated parmesan or crumbled fetta
salt and pepper
2 or 3 beaten eggs
Around 3/4 cup flour, I use a mix of gluten-free and quinoa or buckwheat
Oil for frying
Throw all your ingredients except for the flour into a bowl and mix.
Add the flour a large spoonful at a time, until you have a mix that is still damp, but holds together in spoonfuls. The amount you’ll need depends on the flours you use, how juicy your zucchini is and how many eggs you could find to throw in! Sorry, this recipe isn’t an exact one …
Heat your oil in a nice big frying pan, you’ll want about a centimeter of oil. Plop in large spoonfuls of batter, leaving yourself enough room to flip your fritters once they are golden and cooked though.
Luke likes these with tomato sauce, I prefer a dollop of sour cream. Enjoy!