I love eating corn fritters whenever I am out for breakfast. Whenever I spy them on a menu, I cannot be persuaded to order anything else. After eating a delightful lunch of corn & zucchini fritters at a restaurant in Kirra last Friday inspiration struck me on Sunday to create my own. I have made my fritters gluten and dairy free, however you could use dairy milk and flour that is not gluten free. If you do not like corn you could use chickpeas or more zucchini and/or carrot as a filler. The herbs below are just a suggestion as is the ground coriander. I would recommend using a spice or two when you make corn fritters or you do run the risk of them tasting a little bland.
Ingredients
- 175g zucchini, grated
- 1 x 400g canned corn or 260g fresh corn
- 100g carrot, grated
- 2 free-range eggs, lighten beaten
- 3/4 cup almond milk or other milk
- 3/4 cup gluten-free plain flour
- 2 teaspoons ground coriander
- 1/4 cup finely chopped parsley, coriander and/or chives
- rice bran oil
- Optional toppings: diced avocado, baby spinach, extra herbs, diced tomato.
Cooking
1. Wrap the grated zucchini in a thin tea towel or muslin cloth and squeeze out the excess moisture into a bowl or sink.
2. Place the zucchini, corn, carrot, eggs, milk, flour, ground coriander, herbs and sea salt & ground black pepper in a large bowl and mix well to combine.
3. Heat 1 tablespoon rice bran oil in a large frying pan over medium heat and swirl to coat. Use a 1/4 cup as a measurement for each fritter. Place the mixture in the pan and pat down with a spatula. Make sure not to crowd the fritters. Cook on each side for 2-3 minutes or until browned. Remove from heat and add more oil if needed. Repeat until all the fritters are cooked. Serve warm with any or all of the toppings listed above in the Ingredients section.
Makes / 12 fritters
Total Preparation time / 15 minutes
Total Cooking time / around 20 minutes
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