These zucchini and corn fritters are perfect for weekend brunch or a light lunch. Add bacon, avocado, poached eggs for a more substatial meal, or just enjoy them on their own with your favourite chutney or salsa!
Ingredients
Method
Combine zucchini, corn and egg in a small bowl; season.
Heat a small non-stick frying pan over medium heat; spray with oil. Place 2 oiled egg rings in pan. Divide egg mixture evenly among egg rings; cook for 2 minutes each side or until golden and cooked through. Transfer to plate; cover to keep warm.
Combine tomato, avocado, juice and coriander in a small bowl; season to taste. Serve tomato salad with fritters.
Zucchini can hold a lot of water – be sure to try and squeeze out any additional liquid after grating. Make sure not to overcrowd your pan when cooking them too.
Definitely! Once you’ve made your fritters and they have cooled down they can be frozen. You can’t freeze the prepared batter as the zucchini will continue to release water and make for a very runny batter.
You can use drained, canned corn instead of the frozen corn, or replace the corn with peas or peeled, mashed broad beans.
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