Zucchini and Corn Fritters 30 November 2015
I think I'm making up for lost time with fritters. I have always loved them but Mum never really made them and, well, this is the first time I've ever really been in the kitchen. I made Sweet Potato and Sun-Dried Tomato Fritters the other night and they were delish!! So I thought I'd try something different tonight. I found recipes for Zucchini Fritters and Sweetcorn Fritters but I wanted zucchini and corn fritters. I had a mini brain explosion trying to work out how to combine the two recipes. Dad reassured me that 'cooking is hard' (as he sat on the kitchen stool scrolling on his iPad). Thanks for the moral support Dad. There's a reason I'm studying Law - I can avoid science and maths!
Zucchini and Corn Fritters resting gently on a bed of spinach…….
Oh I take it out of the packet? Got it.
I joined the two recipes (links above) and cut out a few things because I didn't have an abundance of ingredients in the fridge + I'm pretty content with a simple recipe. I'm sure I'll get a bit more adventurous as time goes on. This was my altered recipe…
400g corn kernels (just the tinned stuff)
500g grated zucchini (3 medium sized)
1 small brown onion, chopped (add to zucchini batter)
6 organic eggs (3 each)
5 generous tablespoons GF plain flour (3 for zucchini, 2 for corn)
Pinch of sea salt and freshly ground pepper (Dad actually came over and added quite a bit of salt and pepper)
Zest of one lemon
I made the batters separately and then combined the two.
Grate the zucchini and place into a colander.
Sprinkle with a just little sea salt and mix through. (not too much salt just a nice pinch)
Sit for 10 minutes.
Squeeze out all the moisture from the zucchini with your hands.
Place the zucchini into a large bowl.
Add cooked brown onion, pepper, lemon zest, eggs and GF plain flour.
Mix well until combined.
Combine half of the sweet corn kernels into a food processor or high performance blender like a Vitamix with the eggs, salt and pepper.
Process for 1 minute or until the corn has broken up and forms a batter with the eggs.
Spoon sweetcorn puree into a bowl.
Fold in the rest of the corn kernels and GF plain flour to form a batter.
Combine the two batters in a bowl and then:
Heat 2 tablespoons coconut oil in a frying pan over a gentle heat.
Drop 2 tablespoons of mixture per fritter into the pan and cook in small batches for 4 minutes each side or until firm and golden.
I think this made about 14 fritters. A few left over for lunch tomorrow :D … actually Mum will probably steal them for her lunch in the morning so I may need to make another sneaky batch.
If that just confused the heck out of you, maybe just follow the recipes as they are in the links at the top of the post :p.