On a Wednesday night, my daughter goes to netball training. As a busy mum, I share the responsibility of getting her and her friends to and from training with another other busy mum. Its what all busy mum’s should do…share the load!

On one particular night after training, I bought back my daughters friends to have dinner. These zucchini and corn fritters where what I served as one of the girls is vegetarian. And what a hit they where.

I promised the girls I would give their mum the recipe, so here it is! ( OK, I might be about 9 months slow in getting it to you, Amy and Kate….oops, sorry. Better late than never!!)

I often cook up fritters on a night when I need to use up bits and pieces of vegetables. Going meatless at least one night a week is not only good for the body but the environment as well.

These fritters require little effort and as I often do and suggest, make a large batch and have them in the lunchbox or for breakfast the next day. You can vary, add in or mix up whatever vegetables etc. you like. The batter recipe is simple, use this as your base, then just add in your favourite veggies, some herbs and you’ve got yourself a simple and tasty fritter!

You could even cook these fritters smaller in size, like little blini’s and serve with a little smoked salmon or trout and sour cream/mascarpone for a tasty appetiser when entertaining.

Enjoy!

Zuchini and Corn Fritters

Print Recipe

These fritters require little effort and as I often do and suggest, make a large batch and have them in the lunchbox or for breakfast the next day. You can vary, add in or mix up whatever vegetables etc. you like. The batter recipe is simple, use this as your base, then just add in your favourite veggies, some herbs and you've got yourself a simple and tasty fritter!

• CourseBreakfast, Dinner, Lunch, Main Dish

Servings	Prep Time
18-20 fritters	10-15 minutes

Cook Time

20 minutes

Servings Prep Time 18-20 fritters 10-15 minutes

Cook Time 20 minutes

Zuchini and Corn Fritters Print Recipe These fritters require little effort and as I often do and suggest, make a large batch and have them in the lunchbox or for breakfast the next day. You can vary, add in or mix up whatever vegetables etc. you like. The batter recipe is simple, use this as your base, then just add in your favourite veggies, some herbs and you've got yourself a simple and tasty fritter! CourseBreakfast, Dinner, Lunch, Main Dish Servings Prep Time 18-20 fritters 10-15 minutes Cook Time 20 minutes Servings Prep Time 18-20 fritters 10-15 minutes Cook Time 20 minutes

Ingredients

• 2 Corn, chopped from the cob *You could use approx 1 cup of frozen corn if not using fresh corn
• 1 Large Zuchinni, grated * squeeze excess water from zuchini
• 1/2 cup Chopped fresh parsley
• 12 stems Chives, chopped
• 1/2 cup Goats feta, crumbled
• BATTER MIXTURE:
• 1 1/2 cups Brown Rice Flour You could use any flour, but this recipe is gluten free.
• 1 tsp Baking Powder
• 1 tsp garlic powder and tumeric
• Salt and pepper, to season
• 2 eggs, whisked
• 1 cup Milk of your choice.

Servings: fritters

Instructions

1. Make your Batter by mixing all your dry ingredients in a large bowl. Whisk your eggs and milk together in a jug, then slowly add to your flour mixture and whisk till a batter in formed. It will be quite runny, but not too runny.
2. Prepare all your corn, zucchini, herbs and feta. Add to the batter mixture and combine well.

   
3. Heat a pan on a moderate heat, with a little oil. Using a tablespoon, scoop a heaped spoonful of mixture and add to the pan. You can cook several fitters at once. * I like to put my oven on a low temperature and placed the cooked fritters on a tray in the oven to keep warm whilst I cook other batches.
4. We like to serve our fritters along side a bowl of homemade tatziki and a garden salad. Other serving suggestions could be with some guacamole, poached eggs and for non vegetarians, smoked salmon. Enjoy!

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