February 03, 2018
Breakfast, Comfort Food, Lunch,
Main Dish, Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Weeknight Meals, Vegetarian, Zucchini, Kosher Dairy more
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"I was looking for a recipe to use up my fresh Zukes, and found a few fritter recipes, I found this recipe on Kidspot and after a few small changes found this to be a really good Zucchini Fritter. Next time I am going to add 1/4 cup grated tasty cheese to the mix which I think will work really well.
These would make a great breakfast served with eggs and or bacon, or even would be lovely for brunch or lunch.
Topped with sour cream, fresh tomato pieces, relish or avocado, this makes for a vegetarian delight!"
NOTE: Make sure the Zucchini has been grated, drained and squeezed of excess moisture.
Heat a small non-stick fry pan over medium heat. Add a drizzle of the oil and cook the chopped onions until translucent.
Into a a mixing bowl, combine the flour and herbs and add the egg and a little of the milk and whisk to form a smooth paste. Gradually add the remainder of the milk, whilst whisking continuously. Stir in the creamed corn, corn kernels, peas, chives, salt , pepper and drained zucchini.
Heat a large non-stick pan over medium-high heat. Add another drizzle of the oil and spoon in 1/4 cup quantities of the mixture and flatten slightly with a spoon to form a round. Cook until moveable with an egg flip. Turn and cook on the other side until springy to the touch. Remove to a plate. Continue to cook in batches until all the mixture is used.
Spoon your preferred topping onto fritters and serve.
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