I love fritters, they are one of my favourite things to order at a post workout brunch on the weekend. After much playing, I’ve finally put together a recipe that I really like. They are so ridiculously quick and easy to make and I’m sure once you get a feel for the texture you’ll be trying out all sorts of flavour combinations!
Serves 2, 3 fritters each
1 dessert spoon or 20g Wholemeal Flour
100g Corn Kernels
100g Zucchini – grated with excess moisture squeezed out
1 Spring Onion – chopped
1 tsp *Satay Seasoning (or ground cumin/coriander or curry powder or veggie seasoning) Optional
1 tbsp Skim Milk
Olive Oil Spray
*I found this great herb and spice place whilst I was in Sydney over the weekend, I stocked up on some delicious blends, the lady was incredibly nice and helpful and gave me lots of tasters. They even have Lemon Myrtle which I have been trawling around Perth trying to find! I’ve just discovered they have an online store too, so I don’t have to worry about running out. I’ve been really enjoying their veggie mix and satay spice mix. I definitely recommend checking them out!
Mix all ingredients together into a bowl.
Spray fry pan with olive oil and spoon dessert spoon sized dollops onto the pan. Smoothing each one out to be relatively flat.
Flip fritter once its browned on the bottom.
Serve with poached eggs, tomato and avocado salsa and a lime and olive oil dressing. Also goes well with some chutney or relish. Serves up brilliantly for on-the-go lunches with boiled egg or to take to a picnic!