Zucchini, Corn & Mint Fritters
I was playing with corn fritters a few months back but wasn’t quite happy with the result. Then today I was standing in the kitchen once again looking at the 2 gigantic zucchinis I just got from my father in law and a load of corn in the fridge that needed using up. I then wandered through the vegie patch for some inspiration and realised I have not 1, but 2 mint patches and so decided to have another crack at these fritters.
It only took 1 practice batch and then another batch with a little less of this and a little more of that and I have ended up with a cracker fritter.
Not only are these delicious but they are super easy to make, garlic free, gluten free, dairy free, egg free and easily made low fat
1 cup of grated zucchini
1 cup besan flour (also known as chickpea and/or garbanzo flour and is found in most health food and Indian grocer shops)
1 cup (2 cobs) corn kernels, cooked
¾ cup of water
1 cup fresh mint leaves, washed and pat dried with a tea towel
¾ cup spring onion (also known as scallions), finely sliced
1 teaspoon salt
Extra salt for dusting
Pepper to taste
Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.
Sift the besan flour into a large bowl and whisk the 3/4 cup of water into, it until you have a smooth batter.
Add the remaining ingredients, including your zucchini into the batter and stir well to combine.
Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side. I find the trick is to have the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a load of oil and then once both sides are nicely browned, turn the heat down a little and cook a bit further, so that the insides are cooked through.
Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.
Serve warm with salad and chutney.
Yields: 12 fritters.
Time: 15 minutes preparation. 5 – 10 minutes cooking (if frying)
Freeze: I wouldn’t.
Note: Don’t use canned corn. You get a much more plump and sweet corn kernel, if you cook a couple of cobs and cut off the kernels.
Be careful when cooking your fritters as the corn can pop!
# I tested a couple out in the oven for a fat free version on 175c for about 15-20 minute and they worked out fine. The texture was obviously a little different but they still had a nice crunch.