Corn & Zucchini Fritters
Recipe: #28977
February 03, 2018
Categories: Breakfast, Corn, Vegetarian, Zucchini, Kosher Dairy, more
"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!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (155.2 g)
- Calories 129.5
- Total Fat - 2.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 37 mg
- Sodium - 47.5 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3.7 g
- Sugars - 5.3 g
- Protein - 6.2 g
- Calcium - 50.9 mg
- Iron - 1.2 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
NOTE: Make sure the Zucchini has been grated, drained and squeezed of excess moisture.
Step 2
Heat a small non-stick fry pan over medium heat. Add a drizzle of the oil and cook the chopped onions until translucent.
Step 3
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.
Step 4
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.
Step 5
Spoon your preferred topping onto fritters and serve.
Tips
No special items needed.
0 Reviews
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