These fritters are perfect for any meal really. Serve them with some bacon for a more substantial brunch or with some salad at dinner time. They are also ideal made in smaller rounds an popped in to lunchboxes.
I use besan flour here in place of regular wheat flour. The besan flour gives great flavour to savoury cooking and is well worth tracking down to keep as a pantry staple. Besan flour is gluten free too.
Zucchini, Corn & Feta Fritters with Yoghurt Sauce - Makes about 14, depending on size.
Ingredients
3 Zucchinis, grated and squeezed to remove excess water.
2 cobs of corn, steamed & kernels removed
1/2 bunch (about 6) spring onions trimmed and finely sliced
150g feta cut into small cubes (I used danish feta)
125g besan flour
3 eggs
1/3 cup greek yoghurt
2 tsp ground cumin
To Serve
1 Cup Greek Yoghurt
2 Tbs finely chopped fresh mint
2 Tbs finely chopped fresh coriander
Juice of 1 lemon
Freshly ground pepper
Mix all ingredients together
Method
Whisk together the besan flour, eggs, ground cumin and yoghurt until all ingredients are combined and a batter has formed
Heat up the plate on your BBQ or a fryingpan on the stove. Cooking these on the BBQ makes short work of things.
In a separate bowl mix together the grated zucchinis, drained corn, spring onions and feta.
Add the batter to the veggies and mix well. It will probably get a bit runny around the edges but it's all good, just don't let it sit for too long.
Put a little bit of olive oil onto the BBQ plate, you won't need much, just enough to make sure the fritters don't stick.
Plonk big tablespoons (I'm talking the old sized tablespoon that your granny had) onto the plate and leave to cook until the first side is set.
Flip the fritters and cook through.
Cook in batches, keeping them warm until they are all ready.
Serve with a big dollop of yoghurt sauce and a fresh lemon for squeezing.
If you are keen for some other ideas on how to use zucchinis check out my A-Z Veg post about them.
Tatum xx
