Zucchini and sweet corn fritters
Making the most of isolation and limiting my peanut butter toast addiction.
I’ve set myself some health goals. My most recent is to increase my fresh vegetables. The goal, 5 cups per day.
Today’s winner – Zucchini and sweet corn fritters with a big dollop of guacamole.
Zucchini and sweet corn fritters
Ingredients
- 2 medium zucchini
- 1/2 onion
- 1 pinch salt
- 1 cup corn 155g
- 1/2 cup grated mozzarella (or any hard cheese will work)
- 1/3 cup grated parmesan 20g
- 1 egg
- 1/3 plain flour
- 1 tsp baking powder
- 1 pinch pepper
- olive oil for frying
Instructions
- Trim the end off the zucchini, peel the onion then coarsely grate both. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
- Coarsely grate the cheese
- Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder, and pepper.
- Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
- Warm a thin layer of olive oil in a medium pan over medium heat. Put spoonfuls of the mixture into the pan and press them down with a spatula to gently flatten.
- Leave the fritters to cook a couple of minutes until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side.
Enjoy!
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