Zucchini Fritters

Step-4

I can’t say that I’ve ever attempted fritters before, but something about them has always appealed to me. So I thought I would give it a go! (I adapted this recipe from here).

These were delicious and an awesome addition to a BBQ’d meal.

Step-1

Serves four.

2 potatoes, peeled and grated
1 carrot, grated
2 zucchinis, grated
125g corn kernels
1 onion
1 red capsicum
1/2 cup flour
1/2 tps salt
1/4 parsely flakes
3 eggs (seperated)
2 tps olive oil

Start by peeling the potatoes. Grate them, along with the carrot and zucchini’s and mix them in a bowl. Add the onion, capsicum, corn, flour, salt, parsley and egg yolks. Mix them together.

Step-2

Next, beat the egg whites until stiff peaks form, stir this into the vegetable mixture.

Using medium heat, heat a frying pan. Use 1/3 cup of the mixture to make each fritter. Scoop the mixture into the pan, and flatten it with a spatula just a little bit so that it makes a nice ’round’ shape.  The size of my pan only allowed me to do 3 at a time. You can do as many or little as your pan can handle.

Step-3

Let the fritters sit in the pan for about 5 minutes before you turn them over. Repeat this on the other side. I found that 5 minutes was probably not long enough to create a ‘firm’ fritter. Once I had cooked for an overall of 10 minutes, I allowed an extra 2 minutes on each side to ensure they were thoroughly cooked.

Repeat this until your entire batch is done, and then enjoy! I served mine with BBQ’d steak and a garden salad.

Step-5

Fritters are awesome because they can be adapted to suit whatever flavour you feel like. You could add bacon, left over veggies, cheese, chilli’s, I could go on and on here, basically anything you like. They make great left overs for lunch too! I’d love to hear about your flavour combinations! Love Megs xo

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