ZUCCHINI AND CORN FRITTERS

These can be eaten hot or cold. They are also in my breakfast recipes with smashed avocado.

INGREDIENTS:

  • 2 zucchini, grated
  • 2 fresh corn on the cob, kernels removed
  • 1 clove garlic, crushed
  • 2 eggs, whisked
  • ¾ Cup Gluten Free self-raising flour
  • 125g Haloumi, grated
  • 3 Tbsp. milk
  • ¼ tsp. salt
  • Pinch black pepper
  • ¼ Cup coconut oil

 

METHOD;

  • In a large bowl, mix all ingredients (not coconut oil) with a fork.
  • Heat a large frying pan on medium-high heat. Add coconut oil and wait until it’s hot and bubbly.
  • Using a large spoon, scoop heaped tablespoon sizes of the mixture into the hot oil and flatten it out a little.
  • Allow to cook for 3-4 minutes or until the bottom is nice and golden.
  • Using an egg flip, turn the fritters over and cook on the other side for 3-4 minutes or until nice and golden. Make sure u flatten it out when you flip it over.
  • Once cooked, remove from the pan and sit them on a clean plate. You may need to do 2 batches in the frying pan to finish all of the mixture. In the meantime, cover the cooked fritters on the plate with some foil.
  • Serve with a salad.

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