Zucchini and corn fritters

Posted on: September 1st, 2009 by admin No Comments

Corn is in season here in North America and it is wonderful to eat fresh from the cob, juicy and sweet. If you want to try using it in another dish, these fritters are seriously good, they always turn out so amazingly crispy and delicious. If corn’s not in season near you, tinned is fine.


Makes 10-12

  • 2 zucchini, coarsely grated
  • 1 big potato, (sebago would be good) peeled, coarsely grated
  • 1 corncob
  • 2 spring onions (scallions), diced
  • 1/2 tbsp fresh thyme and/or oregano leaves, finely chopped
  • 1/2 c (80g) plain flour
  • 2 eggs, lightly whisked
  • 3-4 tbs olive oil
  • (meaty’s feel free to add a rasher or two of bacon cut into strips)
  • to serve:
  • 80g baby rocket leaves
  • tzatziki

Combine the grated zucchini and potato in a colander and use your hands to squeeze out the excess moisture. Transfer to a large bowl. Use a sharp knife to cut down the length of the corn, close to the core, to remove the kernels.

Add the corn and thyme to the zucchini mixture and stir until well combined. Stir in the flour. Add the eggs, spring onion (and bacon here if you use it) and stir until well combined. Season with salt and pepper.

Heat 2 tablespoons of the oil in a large frying pan over medium heat. Spoon four 125ml (1/2-cup) portions of potato mixture into the pan and flatten slightly (with a metal spatula or big spoon). Cook for about 5 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Cover loosely with foil. Repeat with the remaining oil and potato mixture.

To serve, top with the rocket and serve immediately with tzatziki. You can freeze these fritters too, cook as normal, let cool and freeze. When you want to eat them let thaw, then pop into the oven for around 15 minutes and they’ll crisp up again.

Recipe originally from taste.com.au but it has been quite heavily modified so that they hold together better.

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