zucchini + corn fritters | meat free monday

Who’s up for a little fritter trivia?

The word fritter come from the Latin word, frictura, which means ‘to fry’.

dictionary.com defines the word, that to ‘fritter’; is to waste time, money, or energy.

Well they got it right there. Yes, a fritter is only a fritter if you fry it in oil. But, no – a fritter is the total opposite of wasting time, money or energy.

Fritters make the easiest, cheapest and quickest meal! Served up with a bit of salsa and spiced yoghurt, they go down a treat.

Perfect for a meat free Monday when you’re having one of ‘those’ days! Busy weekend gone by; can’t get in to the laundry due to the washing pile to end all washing piles greedily awaiting your attention; work emails to respond to; groceries to unpack and all you can think about is getting the kids to bed so you can flop on the couch; only to fall asleep in the opening credits of a re-run of Grand Designs you’ve seen a thousand times anyway.

So stop frittering. Get cooking!

zucchini + corn fritters (serves 2 adults for dinner, as well as leftovers)

2 large corn on the cobs (or 1 x 410 gram tin of corn kernels)
1 large zucchini, grated
1 small brown onion, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 cup of grated tasty cheese
Salt and freshly ground pepper
2 eggs
1 cup of self raising flour, sifted
3 tablespoons of milk
1 teaspoon of cumin
Vegetable oil, for shallow frying

  • Combine all ingredients in a large mixing bowl.
  • Heat a non stick fry pan over a medium to high heat and add enough vegetable oil to cover the bottom of the pan.
  • Place tablespoons of the mixture in to the fry pan and fry on both sides for a couple of minutes, or until golden brown. (They will brown too quickly and burn if the heat is too hot). 
  • Repeat with the remaining mixture and set them aside on paper towel until they are all cooked.

Serve with the yoghurt dressing, salsa and lemon wedges.

spiced yoghurt dressing

3 heaped tablespoons of natural yoghurt
1/4 teaspoon of minced chilli, from a jar (or you could use chilli flakes to taste)
Salt and freshly cracked pepper
Juice of 1/4 a lemon

  • Simply mix the yoghurt, chilli and lemon in a small bowl. Season with salt and pepper.

salsa

1 tomato, finely diced
1 small avocado, chopped
Fresh coriander leaves

  • Simply throw all ingredients together in a small bowl and viola! Scatter over the cooked fritters, from a height.

Lo’s tips

  • These fritters freeze really well too. When ready to eat them, simply defrost in the microwave for a couple of minutes. I then heat up a tiny bit of olive oil in a fry pan and give them a minute either side to wake them up a bit.
  • They also work well for a weekend breakie served alongside some smoked salmon or bacon.
  • You can leave out the cumin if you are making these for littlies.

If you make these fritters, send me a pic of them here as I would LOVE to pop them up on the blog. xx

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