Sunday, 30 April 2017

Zucchini & Corn Fritters

I found this recipe on I often make a version of this at home and then freeze the fritters separating them with baking paper so I can take one out of the freezer at a time.

310 grams corn kernels (or just cut all the kernals off a fresh corn cob)
150 grams zucchini, grated
2 eggs, lightly beaten
1/3 cup your choice of milk
1 cup SR flour - or gluten free option - rice/buckwheat flour with 1 tsp gluten free baking powder
1/2 tsp ground cumin
Pinch Himalayan salt
Cracked black pepper

Whisk together corn, zucchini, eggs and milk. Gradually mix in sifted flour, cumin, salt and pepper.
Heat a little coconut/olive oil in a fry pan over medium heat.
Using a tablespoon place heaped spoonfuls of mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel.
Serve warm with a big green salad. They can be refrigerated and served cold the next day for a tasty lunch.

No comments:

Post a Comment