8 serves
3 tipsCorn And Zucchini Fritters
Method
Make the fritters
- 1Grate the zucchini over paper towel or a cloth. Sprinkle with salt and squeeze out any excess moisture.
- 2Add the corn, chives, haloumi and Parmesan to a bowl. Add the flour and stir to combine.
- 3Add the eggs to the bowl and whisk. Add the milk and stir until incorporated. Add the squeezed zucchini and mix to make a thick batter.
- 4Add a pinch of pepper, salt, lemon zest. Add some extra finely grated Parmesan (optional).
- 5Heat the olive oil in a frying pan over medium heat until hot.
- 6Place spoonfuls of batter into the frying pan and cook for 2-3 minutes or until golden. Turn and cook for a further 1-2 minutes or until cooked all the way through.
- 7Cook in batches and repeat with remaining batter.
- 8To serve, place the fritters on a plate and serve with the chutney, lemon wedge and some basil to garnish.
...And that's it, enjoy!
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Ingredients
For the fritters
2 zucchini
2 corn cobs (sliced)
1/2 bunch chives (thinly sliced)
1 block Haloumi (grated)
50 g Parmesan cheese (grated
450 g self-raising flour
2 eggs
250 ml full cream milk (may need a little extra)
Pepper
Salt
Lemon zest and wedge (to serve)
2 tbsp olive oil
Basil leaves (to serve)
Chutney (to serve)
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The mixture should be thick but spoonable. Add a splash of milk to the mixture if too thick.
Use a non-stick or well-seasoned cast iron skillet. Heat over medium-high before adding oil to ensure your the fritters don't stick!
