Corn and Zucchini Fritters by Jane Grover
There are a lot of ways to serve corn. Eat it fresh, BBQ it, steam it or shuck it to use in other recipes like salsa or these fantastic Sweet Corn and Zucchini Fritters by Jane Grover.
I saw Jane down at the Beaches Market (Warriewood) a couple of weeks back and was very excited to see her recently released 2nd cookbook "Our Delicious Adventure - Recipes and Stories of Food and Travel". We have had Jane's first cookbook "Naked Food - the way food was meant to be." for a couple of years and use it so much we had to cover it to protect the cover.
Within the last couple of weeks several recipes from this new book have already been eagerly made and many other earmarked. I love that Jane's desire for this book was to bring together simple and healthy recipes that they eat around their own table. To me that makes so much sense and it also works.
Our family love Sweet Corn & Zucchini Fritters for a weekend breakfast but we have also made them for a relatively quick and light weekday dinner. Serve with a fresh salad and the Avocado Salsa below for a fabulous start or finish to any day.
Sweet Corn and Zucchini Fritters
Serves: makes 10
- 300g grated zucchini (1 large or 2 smaller)
- 1 tsp sea salt
- 300g corn kernels (2-3 corn cobs)
- 6 green shallots, finely chopped
- handful parsley, finely chopped
- handful dill, finely chopped
- 2 eggs, lightly beaten
- ¼ cup (60ml) sour cream
- ½ cup (75g) unbleached plain flour
- 1 tsp baking powder
- 1 tsp ground nutmeg
- sea salt and freshly ground pepper, to taste
- coconut oil for frying
- 2 avocados
- juice of 1 lime
- 1 tbsp extra virgin olive oil
- 100g feta
- 1/3 cup almonds, roasted & smashed
- Place zucchini into a colander and mix through the sea salt. Set aside
- Drain the zucchini, squeezing out any excess moisture.
- In a large bowl, combine all ingredients (not avocado salsa)
- Lightly grease a large frying pan with coconut oil and heat over medium heat. Drop 1/3 cupfuls of batter into the pan, spreading out to 8cm diameter. Cook for 2 minutes, then turn over and cook for further 2 minutes until golden brown. Keep warm on an oven tray in a very low oven, covered loosely with foil while you cook the rest.
- While fritters are cooking make the salsa. Cut avocados in half and remove seed and skin. Chop flesh into large cubes and mix with lime juice and olive oil.
- Serve fritters warm with avocado salsa, crumbled feta and smashed almonds.
GF Option – substitute unbleached plain flour with brown rice flour. If using Honest to Goodness or Red Mill Baking Powder from OneTable then it will be Gluten Free.
This recipe is from Jane Grovers new recipe book “Our Delicious Adventure – Recipes and Stories of Food and Travel”. Visit www.janegrover.net for more information on this and her other fabulous cookbook.