At this time of year, there is an abundance of zucchini in almost every urban vegetable garden in Melbourne. People can’t even give them away for free.
Even if you don’t have access to free zucchini, you’ll be able to get them cheaply when in season (which is right now in Melbourne). Besides getting fresh produce that hasn’t been stored for ages and lost it’s nutrients, seasonal produce is also kind to your hip pocket.
So arm yourself with some zucchini and make these fritters to no end. They are healthy, delicious and an easy way to get some veggies into you — and the kids, of course.
makes 8 fritters; serves 2 as a main
prep & cooking time: 25 minutes
- 2 (265 g) zucchini, grated
- 1 (265 g) corncob, kernels only
- 2 eggs
- 2 tbsp natural yoghurt
- 2 cloves garlic, minced or finely grated
- ½ tsp turmeric
- ½ chilli flakes
- sea salt, to taste (I used ¾ tsp)
- ½ cup besan (chickpea) flour
- ghee or coconut oil for pan-frying
Combine grated zucchini and corn kernels in a large mixing bowl
In a separate bowl, whisk only ¼ cup besan flour with the remaining ingredients, until there are no lumps
Pour the besan batter into the zucchini-corn mix and combine thoroughly
Stir in the remaining besan flour, a spoonful at a time (it mops up the liquid that gets drawn out of the zucchini by the salt).
Heat ghee/oil in a large fry pan over medium heat (See this post for tips on cooking fritters)
Spoon heaped tablespoons of fritter batter into the fry pan (leave enough space between each fritter. Depending on the size of your fry pan, you may need to cook in 2–3 batches)
Fry for 3–4 minutes, then gently flip the fritter and cook the other side.
Turn out fritters onto a plate lined with paper towel
Serve with a salad and a dollop of natural yoghurt or goats cheese. To make it more substantial, serve with a boiled egg
Other veggies — use carrots instead of zucchini
Vegan — I haven’t tried it without egg, so I’m not sure how it will hold. You could try this: omit the egg and use a chia gel (1 tsp ground chia mixed with 50 ml water, allow to sit for few minutes before stirring in), plus 2 tablespoons water; replace the yoghurt with a tablespoon of lemon juice or apple cider vinegar
Dairy free — replace the yoghurt with a tablespoon of lemon juice or apple cider vinegar
Paleo — replace besan flour with 3 tablespoons of coconut flour and the corn with a grated carrot; add another egg
Do you love the look of this recipe? Subscribe in the green box below and have a recipe delivered straight into inbox each week.