Packed full of beautiful seasonal veg and bursting with flavour, these fritters are quick, easy, and delicious. As always, use what you have on hand and let the local produce shine. They make the perfect light lunch or dinner, or pair well with protein and salads for a larger meal. A little tomato, cucumber, and avocado side salad would pair perfectly. These fritters are also delicious cold and are perfectly suited for popping into lunch boxes.
Makes 10- 12 large fritters.
1 large zucchini, grated
2 ears corn, kernels sliced off cobs
¼ cup parsley leaves and stalks, roughly chopped
¼ cup coriander leaves and stalks, roughly chopped
½ cup eschallot green ends, finely sliced
2 eggs, lightly whisked
¾ cup wholemeal spelt flour
1 tsp fine salt
½ tsp cracked black pepper
1 tbsp extra virgin olive oil
Blitz half the corn kernels in a food processor or blender for one minute or until beginning to resemble creamed corn, then place in a large bowl.
Grab handfuls of zucchini and squeeze out excess water, then add to bowl with corn.
Add all remaining ingredients, besides oil, to the same bowl and mix together very well to combine.
Heat oil in a large frying pan over medium-high heat. Once sizzling hot drop in ladles full of batter. Cook for 3-4 minutes each side, or until golden brown and crispy. Continue cooking fritters in batches until all batter is used.
Serve fritters hot with a big squeeze of lemon or lime, and a dollop of natural yoghurt or tomato chutney. Enjoy!
Recipe created and written by Callan Barnes.
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