We love these zucchini corn fritters! Crispy, crunchy fritters filled with fresh zucchini and crisp summer corn, fried until golden and perfect. Serve with a lemon basil aioli for dipping. Heaven!
Ingredients
▢3 medium zucchini
▢1 cup corn kernels, they can be fresh/canned or frozen and thawed
▢½ red onion diced into small cubes
▢2 eggs
▢½ cup flour (use chickpea flour)
▢1 teaspoon baking powder
▢¼ cup parmesan cheese
▢Handful of chopped coriander/cilantro or parsley
▢Salt and pepper to taste
▢Olive oil
Yoghurt Herb Dip
▢5 tablespoon plain Greek yoghurt
▢Good pinch of dried dill
▢Salt and pepper to taste
Instructions
▢Good pinch of dried dill
▢Salt and pepper to taste
Instructions
- Preheat oven to 220°C /425°F and line an oven tray with baking paper
- Place a clean tea towel in a bowl, using a box grater, grate zucchini into the towel and leave aside for 10 minutes
- In a separate large bowl, add the corn, onion, herbs, eggs, parmesan cheese and season.
- Now back to the shredded zucchini, hold the tea towel up, and squeeze out the excess liquid from the grated zucchini. You want to remove as much of the liquid as you can.
- Add zucchini to the other ingredients, add the flour and baking powder and mix together well.
- Spoon some of the mixture, and using your hands, roll into balls and place on a tray lined with baking paper. If the mixture is too wet, you can add a little more flour.
- Once mixture is finished, with your fingers, gently flatten the balls slightly to resemble a round disk.
- With a kitchen brush, brush olive oil to the tops then place tray into the oven to cook
- After 20 minutes or when slightly golden they are done!
- Let them rest for a few minutes on a cooling rack, stack them up and serve with a good spoon of the yoghurt dip!
- Mix yoghurt herb dip ingredients in a bowl and serve.
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