12 September, 2015
Zucchini & Corn Fritters
Zucchini & Corn Fritters
Makes: 8
Ingredients:
- 300g can corn kernels, drained
- 1 large zucchini, grated
- 1 small onion, grated
- 2 cloves garlic, grated
- 1/2 long red chilli, finely diced
- 1 tablespoon fresh parsley shredded
- 60g reduced fat feta cheese, finely diced or crumbled
- 2 eggs
- 1/3 cup wholemeal plain flour
- Salt & pepper, to taste
Method:
- Place all ingredients into a mixing bowl and combine well
- Heat 1 tablespoon rice bran oil in a heavy based frying pan over a medium heat
- Place 1/8th of the mixture into a fritter shape in the frying pan and repeat with as many as you can fit ensuring there is about 2cm between them for even cooking
- Cook for 3-5 minutes until golden then flip and cook for another 3-5 minutes until golden
- Place on a piece of kitchen paper to drain while you cook the remaining fritter batter.
Recipe Notes:
- To ensure a consistent shape and size use an egg ring as your guide as to how much better is needed. Leave the ring on while cooking the first side, remove the egg ring then flip the fritter
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.