Corn & Zucchini Fritters
Over the last couple of weeks I've been trying to think of more creative ways to get my little one to enjoy her vegetables. I've found fritters to be a hit as they are not only tasty and easy to make, but you can sneak in different types of greens. These corn fritters are made crispy by light pan frying and are bursting with flavour and colour. They are best served warm but freeze wonderfully for future meals. I serve my corn & zucchini fritters with avocado and salsa, but they are also amazing alongside a green salad and fish.
2 large zucchini, grated
1 1/2 cups corn kernels (I use tinned corn)
1 1/2 cups gluten free flour
2 free-range eggs
1/2 cup spring onion, chopped
1/2 cup parsley, chopped
2 garlic cloves, minced
1 1/2 teaspoons cumin
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil or coconut oil
Place the grated zucchini into a clean tea towel and squeeze any excess water out.
In a large bowl, combine the zucchini, corn, flour eggs, spring onion, parsley, garlic, cumin, salt + pepper. Stir together until well combined.
Heat a large non stick pan over medium heat, add the oil.
Using a tablespoon, scoop out the mixture, shape into a fritter and place into the pan. Cook for 3-5 minutes on each side or until golden. Serve warm with your choice of toppings. I used avocado and fresh salsa.