CORN & ZUCCHINI FRITTERS


COOKBOOK: Mag cutout

RATE: ❤️❤️❤️👌🏻👌🏻💲

Time for dinner and not a lot of time to put it together!?

As far as some of my recipes go, they can be time consuming but I found this one to be quick enough to make in no time and have left overs for the next day. They weren’t too heavy and served with a salad it made it the perfect dinner.

Erica made these ones for me and they turned out yummy!

Eat it or Starve!?? Eat…….Eat…….Eat

RECIPE

MAKES 12 (medium)

1 cup plain flour

1/2 cup self-raising flour

2 eggs, beaten lightly

1/2 cup (125ml) buttermilk

1/2 teaspoon sugar

420g can corn kernels, drained

2 medium zucchinis, sour cream

2 cloves garlic, crushed

1 medium brown onion, peeled and grated

1/4 cup parsley, chopped

1/4 cup grated parmesan cheese

2 tablespoons olive oil

1/2 cup sour cream

1/2 cup sweet chilli sauce

Sift flours in a large bowl, make a well in the centre. Add eggs in well and whisk, add milk and sugar and mix until combined.

Stir in the corn, grated zucchini and onion, parsley and cheese. Mix well.

Heat oil in a large frying pan. add drops of the mixture into the pan (approx 2 large tablespoons). Cook until browned on both sides and cooked through.

Served with sour cream and sweet chilli sauce

HINT: to drizzle sweet chilli sauce, add sauce in small glad wrap plastic bag, hold tight and allow all the sauce to move to one side of the bag. Snip lightly the end of the corner and drizzle straight on the layer out fritters. See video for further instructions.

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