Recipe: Delicious Zucchini and Corn Fritters
This delicious recipe was adapted from delicious ABC. I’ve been obsessed with my version of these fritters all summer this year and we’ve been eating them dinner, lunch and snack. (I hope my wife never gets sick of them!)
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You can really add anything you like in to these as they’re super simple and BONUS they happen to be gluten free! so a great addition for your GF family members or visitors <3
I love to serve these with pitta, corn ribs (you read right, I use the AlphaFoodie recipe) and a lovely Greek Salad for a delicious ‘build your own adventure’ situation.
RECIPE NOTES:
I’m lazy and use a food processor to grate my zucchini but it’s not necessary.
Dill is a wonderful addition to this recipe if you’re a fan
Serves 3-4
Ingredients
400g (3-4 medium sized ones) zucchini
400g can of sweet corn
Optional: 1 finely chopped spring onion (green leaf included)
1 teaspoon salt flakes, plus extra for sprinkling
Up to 1 teaspoon freshly-ground pepper- (to taste, I go wild but it’s up to you)
110g (up to 1 cup) chickpea (besan) flour
1 teaspoon baking powder
3 tablespoons olive oil or oil of your choice
Method
Grate zucchini with a grater or processor into a bowl big enough to mix the fritter batter. Sprinkle your teaspoon of salt flakes on top. Stir through and let the mix rest for 5-10 minutes to get really juicy.
Drain your sweet corn and add it to your grated zucchini, adding your spring onion if you’ve chosen to include it, and then scatter your chickpea flour on top, (you want to avoid lumps so sifting the flour in if needed). Sprinkle in baking powder and stir together with a spoon until well incorporated.
Note: it should look and feel like pancake batter. If your mix looks a little watery still, sprinkle in a bit more chickpea flour until you’re happy with the texture.
Add in your pepper and additional salt to taste, mix in.
Heat your oil in the pan, and once its hot, add heaped tablespoons of the mix into the pan and flatten out.
Just like with pancakes I flip the fritters when bubbles start to break through the chickpea mix and the underside has good colour. Once both sides are cooked, drain on kitchen towel, sprinkling with salt flakes if you wish while still hot.
Serve immediately, yum!
Feeling inspired? Send me a photo of your zucchini fritters or tag me on instagram with a picture @_annie_johns_ to go in the draw to win a free private 1:1 restorative session !
