Corn And Zucchini Fritters
Corn And Zucchini Fritters make a great breakfast, appetizer, or snack. Serve as is or dolloped with your favourite dip for added flavour.
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Servings: 4 people (makes 8 fritters)
Calories: 226kcal
Equipment
- 1 Frying pan
Ingredients
- 1 cup corn kernels defrosted if using frozen
- 1 medium zucchini, grated 1 cup when grated
- ½ cup brown rice flour
- ¼ cup arrowroot or corn starch
- 2 shallots/spring onions/scallions thinly sliced
- 1 egg
- 2 cloves garlic minced
- 3-4 Tbsp milk any is fine
- 1 Tbsp fresh mint finely chopped
- 1 tsp sumac
- ¼ tsp baking soda
- Zest of 1 lime
- 1 tsp salt
- Pepper to taste
- 2 Tbsp Olive oil for pan frying a little extra if you need it
- Toppings of choice - things like pesto, avocado, more shallots, and mint.
Instructions
- Chop each of the ends off the zucchini and grate it straight into a clean tea towel. Twist the zucchini up in the towel and squeeze several times over the sink to extract as much of the liquid as possible. Set the zucchini aside.
- If using frozen corn, ensure it's defrosted and also pat this dry with paper towel or a clean tea towel. No need to do this with fresh corn.
- In a large bowl mix together the two flours, baking soda and salt, then mix well to combine.
- Next add in the egg and milk and stir to make a batter. Don't worry if it's not liquid, it shouldn't be.
- Now toss in the lime zest, sumac, pepper, mint, garlic, corn, zucchini, and shallots/spring onions/scallions. Stir well to combine so the whole mixture has formed a thick batter.
- Add 2 tablespoons of olive oil to a frying pan over medium heat. Do not add the batter before the oil is hot enough! This can lead to soggy fritters and they'll also stick to the pan.
- Take ¼ of a cup of the batter (or a large ice cream scoop) and pour it into the oil. Flatten it out with the back of a spoon so it's thin and round. Repeat with 1 or 2 more fritters, or as many as is suited to your pan. Cook for 3 - 4 mins per side - or until golden - then remove to a plate with paper towel to drain any excess oil. Once this batch is complete, repeat the process.
- Keep each batch warm in the oven until they're all complete. I do this by sitting them directly on the oven rack, which ensures they don't go soggy. I had my oven on 250ºF/100ºC.
- Serve with your toppings of choice.
Video
Notes
Add cheese - If you’d like to, you can add a little cheese into the batter. Something like feta is a great choice for the other flavours here and ¼ to ⅓ of a cup would be fine.
What to do if they feel a little soggy - Fritters can become soggy if they're not served straight away. If they've been sitting around, pop them in the oven straight onto the oven rack and bake at 350ºF/180ºC for ~15 minutes.
How to reheat leftover fritters - If you have any leftover fritters, keep them in an airtight container in the fridge. To reheat - same as above. Pop them straight onto the oven rack and bake at 350ºF/180ºC for ~15 minutes. Serve with your favourite dip!
How much oil to use - 2 Tbsp of olive oil was enough for me to fry all the batter for the 8 fritters. If your pan goes dry, just add a drizzle more to ensure they don't stick.
Using different flours - If you don't have brown rice flour try sorghum flour, oat flour or just a plain flour (gluten free if needed). If you do use a different flour, I recommend only adding the milk one tablespoon at a time. Each flour absorbs liquid differently and you may find you need a little more or a little less than what's indicated in this recipe. Most importantly, you don't want a very runny batter. The only flour I would skip is coconut flour, as it can make the fritters too dry and gritty.
Nutrition
Serving: 2fritters | Calories: 226kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 762mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
