The really great thing about these fritters is that, not only are they very tasty, but they are so versatile! They are light and fluffy, with a base very similar to that of pancake batter. They're packed with veggies and not saturated in oil, so they really are great for breakfast, lunch, dinner, or even as an on-the-go snack! And because they are delicious cold, they're the perfect addition to the kids' lunchboxes!
They can be successfully made gluten-free by swapping out the flour with a cup-for-cup gluten-free flour blend alternative.
Dress them up with a poached egg, bacon and a side-salad, and you have yourself a fancy cafe-style brunch! Or make them bite-sized and top with fresh smoked salmon, creme fraiche and a sprinkle of chives, and ta-dah!!! You have yourself a tasty and impressive little party appetiser! And what’s more, you can make these fritters ahead of time!
So without further ado...here’s the recipe!
Fluffy Zucchini & Corn Fritters
Prep Time: 20 mins | Cook Time: 20-30 mins | Total time: 40-50 mins
Makes approx 15 fritters
Author: Amber Cachia
These delicious fluffy fritters are packed full of flavour and vegetables, making them perfect for breakfast or an on-the-go snack, lunch, or even as a side with dinner! Or make them bite-sized and topped with creme fraiche and smoked salmon for the perfect party appetiser!
Equipment
Large non-stick frypan
Egg flipper
Large mixing bowl
Box grater
Citrus zester or microplane
Fork
Chopping board
Large spoon
Large whisk (or wooden spoon)
Plate, for serving
Ingredients
2 large zucchinis, coarsely grated (the large sized grate)
Zest of 1 small lemon
Approx 1 cup self-raising flour
1 handful continental parsley leaves, finely chopped
1½ cups cooked corn kernels (or at your discretion) (can also use canned or frozen corn)
2 large spring onions, finely chopped (both white & green ends)
2 teaspoons garlic powder
2 teaspoons onion powder
¾ cup finely grated parmesan cheese
1 tablespoon black cracked pepper
1 tablespoon sea salt
2 large eggs
1 tablespoon white vinegar
Milk
Preferred vegetable oil, for shallow frying
Instructions
1. In a large mixing bowl, add the grated zucchini, corn kernels, chopped spring onions, beaten eggs, vinegar, parsley, lemon zest, parmesan cheese, garlic and onion powders, and pepper and salt, and mix well with a fork.
2. Then add flour and mix through zucchini mixture. Once all mixed through, slowly add milk in little splashes, bit by bit, and mix with a whisk until you get to a nice consistency, like thick pancake batter - thick, but runny enough to spoon out and spread a little in the pan. Now set aside the fritter mixture to ‘rest’.
3. In the meantime, heat up your frypan on medium heat for at least 5 mins, or until you can see little heat waves coming off the pan’s surface. Your pan is now ready to use. Add approx 2 tablespoons of vegetable oil to your pan, spreading around evenly.
4. Back to your zucchini fritter batter. You will notice little air bubbles coming to the surface of the mixture. Do not stir mixture again! These air bubbles in the mixture will assist the fritters to rise and be nice and fluffy!
5. Using a large spoon, scoop out and drop spoonfuls of mixture into the frypan, making sure mixture is spread level, about 2cm high, and not mounded to one side. Depending on how large you would like to make them, you should be able to fit 3 or 4 fritters at a time in a large frypan, leaving 2cm space or so in between, to allow enough room for turning over with your egg flipper.
6. Let them cook until they’re nicely golden brown underneath and you notice bubbles coming to the fritter surface, just like you would when cooking pancakes. Turn fritters over and, again, cook until golden. Keep in mind, the larger the fritters are, the longer they will take to cook.
7. Once cooked, transfer fritters to a plate. Cut through one fritter, down the middle, to make sure the fritter is properly cooked through and not gooey. If it is, your pan is too hot and the fritters are cooking too quickly, so you need to reduce your pan’s heat a little. Taste the fritter! Does it need anything added to the batter? More salt or pepper? More lemon zest or parmesan cheese? This is your chance to tweek the batter to your taste buds before you cook the rest of the batter.
8. Repeat process to cook all the remaining fritter batter, making sure you scrape out every last drop!
9. Fritters can be served hot or at room temperature, with minted yoghurt or tzatziki and a little side-salad, or with bacon or smoked salmon, creme fraiche and a poached egg. The possibilities are endless! Store remaining fritters in an air-tight container, in the fridge, for up to 4 days.
10. In the meantime, heat up your frypan on medium heat for at least 5 mins, or until you can see little heat waves coming off the pan’s surface. Your pan is now ready to use. Add approx 2 tablespoons of vegetable oil to your pan, spreading around evenly.
11. Back to your zucchini fritter batter. You will notice little air bubbles coming to the surface of the mixture. Do not stir mixture again! These air bubbles in the mixture will assist the fritters to rise and be nice and fluffy!
12. Using a large spoon, scoop out and drop spoonfuls of mixture into the frypan, making sure mixture is spread level, about 2cm high, and not mounded to one side. Depending on how large you would like to make them, you should be able to fit 3 or 4 fritters at a time in a large frypan, leaving 2cm space or so in between, to allow enough room for turning over with your egg flipper.
13. Let them cook until they’re nicely golden brown underneath and you notice bubbles coming to the fritter surface, just like you would when cooking pancakes. Turn fritters over and, again, cook until golden. Keep in mind, the larger the fritters are, the longer they will take to cook.
14. Once cooked, transfer fritters to a plate. Cut through one fritter, down the middle, to make sure the fritter is properly cooked through and not gooey. If it is, your pan is too hot and the fritters are cooking too quickly, so you need to reduce your pan’s heat a little. Taste the fritter! Does it need anything added to the batter? More salt or pepper? More lemon zest or parmesan cheese? This is your chance to tweek the batter to your taste buds before you cook the rest of the batter.
15. Repeat process to cook all the remaining fritter batter, making sure you scrape out every last drop!
Fritters can be served hot or at room temperature, with minted yoghurt or tzatziki and a little side-salad, or with bacon or smoked salmon, creme fraiche and a poached egg. The possibilities are endless! Store remaining fritters in an air-tight container, in the fridge, for up to 4 days.
Notes
You can partially or fully substitute corn kernels with frozen peas.
Carefully stir through some crumbled goat’s cheese/feta in the fritter batter for a bit of extra tang and a little creaminess.
Self-raising flour can be successfully substituted with a cup-for-cup gluten-free self-raising flour blend.
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