There are a lot of variations of this old fav, and here is mine. This recipe is simple, easy and suitable for any time of day. The mixture can be cooked as a fritter or spooned in to muffin papers. This fritter is packed with flavor, holds together when cooking and is very nutritious.
Zucchini and Corn Fritters
Ingredients
- 125 ml almond milk
- 2 Tablespoons chia seeds ground
- 240 g cooked cannellini beans drained and rinsed*
- 1 cup frozen corn kernals
- 2 spring onions sliced
- 3/4 cup self raising flour
- 1 teaspoon ground cumin
- salt
- pepper
- 2 zucchini finely grated
- vegetable oil
Instructions
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Combine the almond milk and chia seeds and set aside.
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Mash the cannellini beans, some chunks of bean is OK.
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Add the corn and spring onion to the beans and mix.
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Add the flour, cumin, salt and pepper to the cannellini bean mixture and mix.
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Refrigerate for 30 minutes.
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Heat oil in large frying pan to moderate heat.
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Using a 1/3 cup measure, scoop out portions and add to pan, pressing down with an egg slice to flatten fritters to approx 1cm thick.
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Cook on one side for 10 minutes or until firm and easy to turn.
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Cook on the other side for another 10 minutes.
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Serve with salad.
Recipe Notes
Variations: corn and/or zucchini can be substituted with other vegetable, just ensure similar quantities. Harder vegetables may need to be par cooked before being added to the fritter mixture.
Storage: the mixture can store in the fridge for up to 1 day or can be frozen. For freezing it is best to form the patties and freeze uncooked in plastic bags for up to 3 months.
* a 400g can of cannellini beans drained and rinsed weighs approximately 240g