Corn and zucchini fritters
Print Recipe
Servings
6 serves
Servings
6 serves
Corn and zucchini fritters
Print Recipe
Servings
6 serves
Servings
6 serves
Ingredients
Servings: serves
Instructions
  1. Prepare the corn. If using fresh corn pull the husks off the corn and break in half, they should snap in half quite easily. Stand the corn cobs on their end and slice the fresh kernels off the cob with a knife. Warm a pan up with a little oil and sauté the corn kernels for about 2- 3 minutes.
  2. Cut the ends of the zucchini and coursely grate it using a cheese grater.
  3. Pick the basil leaves and roughly chop.
  4. Slice the spring onion.
  5. Make the batter by cracking the eggs into a bowl. Whisk the egg with the milk then add the flour and baking powder and mix just until it’s smooth, don’t over mix it or the fritters will become tough.
  6. Add the corn, zucchini, basil and spring onion and some salt and pepper.
  7. Heat the oil in a fry pan over a medium heat. Add a spoon full of the mixture to the pan to form fritters, fry until golden brown on both sides.
  8. Drain on paper towel.
  9. Serve with tomato relish or tomato salsa.
Recipe Notes

Variations:

  • Corn and zucchini fritters make a great breakfast idea
  • For zucchini and haloumi fritters substitute the corn with 1 packet of grated haloumi and one extra zucchini, substitute the basil with mint and serve with lemon wedges
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