Skip to content
Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Zucchini Corn Fritters

Zucchini Corn Fritters

Recipe Box: https://foodgarden.com.au/a/bundles/recipe-box:-zucchini-corn-fritters-1fuy

3 medium potatoes * 250 g
1 small broccoli optional
1 zucchini grated
1/2 can corn rinsed & drained
1/2 cup scallions (or onion) 60g, finely chopped
1 clove garlic minced
approx. 2 tbsp chickpea flour or other flour*
2-3 tbsp nutritional yeast flakes optional
salt and pepper to taste
2 tbsp oil for frying

Cook potatoes in skin until tender. Also, add the broccoli and cook for just 2-3 minutes (it should not be cooked through). Then drain. Rinse the broccoli and finely chop the florets. Let the potatoes evaporate and peel them. (You can also use potatoes or other vegetables from the day before).

Mash the potatoes with a fork In a large mixing bowl.

Squeeze grated zucchini, and add to the potatoes. Also add chopped broccoli, corn, scallions, garlic, chickpea flour, nutritional yeast flakes, salt, and pepper. Stir everything together until well combined. Set aside for 5 minutes to allow the flour to absorb any excess liquid.

Form 8-10 fritters of the veggie mixture (or to your desired size). Optionally, coat each one with breadcrumbs.

In a large skillet, heat the oil over medium heat.

Fry the zucchini corn fritters for about 3-5 minutes on each side, or until golden-brown.

Serve with your favorite dip.

biancazapatka.com

Previous article Roasted Beet & Fennel With Orange Vinaigrette