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Harvest Fritters

Aug 24, 2020 0 comments
Harvest Fritters

Makes approx 16

Ingredients:

  • 2 medium zucchini
  • 1/2 onion
  • 2 cloves garlic
  • 1 pinch salt
  • 1 cup corn cut off the cob, or frozen
  • 1/2 cup grated mozzarella 
  • 1/3 cup grated parmesan 
  • 1 egg
  • 1/3 cup Daybreak Mills Extra Light Pastry Flour 
  • 1 tsp baking powder
  • 1 pinch pepper
  •  oil for frying

Method:

Instructions

  • Grate the zucchinis and onion. Put them into a colander and sprinkle over some salt. Toss and leave while you prepare the rest.
  • If using fresh corn, cut the kernels from the cob. If using frozen, make sure it is thawed and drained.
  • Grate the mozzarella and grate the parmesan.
  • Squeeze as much liquid as you can from the zucchini and onion and discard the liquid. Put the drained zucchini and onion in a bowl with the corn, mozzarella, parmesan, egg, flour, baking powder and pepper. Mix well so well combined and ingredients seem pretty evenly distributed, without breaking up the zucchini too much.
  • Warm a thin layer of olive oil in a medium skillet/frying pan over a medium heat (you can do more/less at once in a smaller/bigger skillet, as you find easier to manage). Grab a small handful of the mixture, ball it loosely and flatten slightly in your hand. Place in oil and gently flatten.
  • Leave the fritters to cook a couple minutes (around 3, but will depend a little on pan/heat) until you can see the underside starting to brown. Turn over and cook a couple more minutes on the other side. Remove from the pan and set aside, ideally covered, while you cook further batches. I like to place them on paper towel to soak up any extra grease.
  • I suggest serving them with Thai Chili Sauce but really, make it your own!

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