corn & zucchini fritters
Think brunch alongside some crispy bacon and fresh avo or go for the mid-week kids meal approach. Super quick to throw together and a guaranteed crowd pleaser. Makes 12-16 fritters
Ingredients
olive oil
sea salt and pepper
three corn on the cob (feel free to use canned corn if that’s all you can get your hands on)
2 medium zucchinis grated
a handful of fresh coriander chopped
teaspoon of cumin (optional)
2 eggs
a handful of tasty cheese, shredded (feel free to go for a more exciting cheese for adults i.e. a mixture of parmy, gruyere and cheddar or even feta.. but when you are making this for fussy kids go with a tasty or cheddar, it’s cheaper and easier.)
1 cup of plain flour (you could use wholemeal for a healthier alternative or besan/chickpea flour for a gluten free version)
1 teaspoon of baking powder
Method
Peel the corn and then using a sharp knife, carefully remove the kernels from the cob and place into a bowl.
Add the grated zucchini, the coriander, the cumin (if you’re using) and a pinch of salt and then mix together. Crack in the two eggs and mix until well combined and then stir through the grated cheese.
Stir through the flour and baking powder and make sure it is combined.
Heat a fry pan over a medium heat and add a splash of olive oil. When the pan is at a nice heat you can start to sort of quenelle the mixture between two spoons. Alternatively, if you are happy to get your hands dirty grab a glop of the mixture and work it into a ball. Place the ball of the corn and zucchini mixture into the pan and flatten it out with a spatula. Fry until golden brown on each side. Work through the whole mixture until all used.
When the fritters are ready they will be a shining, glimmering heap of mouth-watering and golden looking fritters. Let the little guys sit on a paper towel for a moey before serving.
Enjoy, friends!