Zucchini and corn fritters

Visiting any cafe worth its salt you will find a fritters firmly set in the second half of the menu and if you ask the kitchen team they would be one of the more popular items with diners, and for good reason. They are filling, generally packed with veg and you can pair them with any side that you want. This recipe is a derivative from a recipe I used at a now closed Richmond stalwart ‘Cheerio’.

Ingredients
  • 2 large zucchinis, grated
  • 1 small tin of corn kernels
  • 200g of cooked quinoa
  • 80g of corn flour
  • 3 eggs
  • 2 tsp sea salt
  • Extra Virgin Olive Oil

 

To serve:

  • Poached eggs
  • Crumbled feta
  • 1 avocado, flesh removed and thinly sliced
  • Thinly sliced radishes
  • Fresh dill
Directions

 

  1. In a large mixing bowl add the grated zucchini, corn kernels, quinoa, corn flour, eggs and sea salt. Using a wooden spoon thoroughly mix the ingredients until everything is well combined.
  2. Preheat a large non-stick frying pan over medium-high heat and allow to come to temperature for 3-4 minutes before beginning.
  3. Add a good drizzle of Red Island Heat Stable Extra Virgin Olive Oil to the pan before adding a kitchen spoons worth of batter at a time until the pan is full. Cook each fritter on one side for 3-4 minutes or until golden brown before turning and cooking for a further 2-3 minutes. As each fritter is ready place on kitchen towel until all your batter is cooked.
  4. Serve the fritters with any topping you desire however, my favourite is poached eggs with avocado and a radish, dill and feta salad.