Mel Christensen

Mel Christensen

Top Posts & Pages

Sweetcorn & Zucchini Fritters: Gluten Free, Nut Free, Dairy Free (option), Vegetarian

Sweetcorn Fritters

Sweetcorn & Zucchini Fritters

Gluten Free, Nut Free, Dairy Free (option)

 

Ingredients:

  • 2 corn cobs, husks and silk removed
  • 4 (about 520g) zucchini, ends trimmed, coarsely grated
  • 3 spring onions, chopped
  • 2 cloves garlic, minced (optional – I find they need the garlic for a bit more ‘oomph’ but if you’re making them for the kids you might choose to leave it out)
  • 3 tbsp. chopped parsley
  • 2 eggs, lightly whisked
  • 1/3 cup milk (I used quinoa milk for a dairy free option, but any kind will do)
  • 1 cup (160g) buckwheat flour (Found mine cheap at my local Middle eastern Grocer ;-))
  • 1 tsp ground cumin (or more if you don’t mind a bit of a spicy flavour)
  • Good grindings of sea salt and black pepper
  • 3-4 tablespoons olive oil

Method:

  1. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels. Place into large bowl.
  2. Remove ends from the zucchini and grate them with skins still on. (A food processor with a grating attachment is very handy for this step.) Add grated zucchini to the large bowl along with the sliced spring onions, garlic , parsley, eggs and milk.
  3. Sift together the buckwheat flour, cumin, salt and pepper and add to the bowl containing the rest of your ingredients. Stir well until combined.
  4. Heat a little olive oil in a non-stick pan over medium heat and when hot, add heaped spoonfuls of the mixture into the pan.
  5. Turn the fritter once until golden and cooked through.
  6. Drain on paper towel and keep warm while you cook the remaining fritters.
  7. Serve warm or cold with something simple like a Tzatziki dip for the kids (if dairy tolerant) or for something with a bit more kick why not whip up a batch of my *Moroccan Yogurt Dressing  – It’s the perfect accompaniment to these yummy fritters!

 

 

*Moroccan Yogurt Dressing  (AKA “Mutt’s Nuts Dressing!)

  • ¼ cup (65g) Whole Egg Mayonnaise (homemade is best! – For a richer dressing you can double this quantity and omit the yoghurt)
  • ¼ cup (65g) Greek Yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp. chopped fresh continental parsley
  • 2 tbsp. fresh lime juice
  • 1-2 small red birds eye chillies, deseeded, finely chopped

Simply combine all of the dressing ingredients in a small bowl or food processor!