Zucchini Fritters
Emelia Beere
Golden and crispy on the outside, these zucchini fritters are packed with fresh flavour and perfect served warm with your favourite topping.
Ingredients
2 medium zucchini
1 tsp salt
2 sweet corn
1 egg
- 2 tbsp Fry Yay
- 2 tbsp G-Banger
- 3 tbsp flour
½ onion, diced
½ chilli, finely sliced
Handful chopped herbs
1 teaspoon baking powder
1 tsp pepper
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2 tbsp sour cream
2 tbsp greek yoghurt
1 tsp lemon juice
Chopped herbs
Directions
Grate the zucchini, place it in a sieve to drain, and sprinkle over 1 teaspoon of salt. Leave for 10 minutes.
Cut the corn off the cob and grill until lightly charred. (If you’re using canned corn kernels, drain them well and add them straight to the bowl instead.) Add to a large bowl with all the remaining fritter ingredients and mix well.
Heat a good knob of butter or a generous drizzle of extra virgin olive oil in a fry pan over medium-high heat. Spoon in the mixture and cook until the fritters form a good crust, then flip and cook until golden on the other side.
Mix the topping ingredients together in a small bowl. Serve spooned over the fritters, topped with pickled red onions and fresh herbs.
