Zucchini and corn fritters are a delicious way to make a plant based meal, and if you grow them, I’m sure you’ll have lots to use at this time of the year.
These fritters are light, fluffy and fresh. They are perfect for any meal, but for me they are a go to easy dinner idea when I feel like a vegetable packed meal.
Zucchini are a source of vitamin C, vitamin B6, potassium and even contain a little magnesium, iron and calcium.
Here’s how to make the zucchini and corn fritters:
3 zucchini, grated (around 1 cup)
1 can of corn (you can use fresh too, just cut the cooked corn off – it would be around 1 1/2 large cobs)
1/2 cup spelt flour (or flour of your choice)
1 teaspoon baking powder
1 tablespoon chilli sauce
2 tablespoons chopped fresh coriander (optional but nice)
salt and freshly ground pepper
2 eggs, separated
Good quality olive oil
Place the grated zucchini, corn, flour, baking powder, chilli sauce, coriander, salt and pepper and egg yolks in a medium sized bowl. Mix until combined. If the mixture looks too runny, add a bit of extra flour.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites into the zucchini and corn mixture, being careful not to over mix.
Heat olive oil in a pan over a medium heat. Add heaped tablespoons of the mixture into the hot oil, flipping after about 3 minutes.
Place on a paper towel once cooked while waiting for the others to cook.
Serve with sliced avocado and salad; and if you like either a few slices of bacon or a poached egg.