Zucchinicorn And Coriander Fritters Recipes

10-MINUTE ZUCCHINI & CORN FRITTERS

Steps:

• Place grated zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can.
• Place drained zucchini with all other remaining ingredients except oil in a medium bowl.
• Mix to combine everything.
• In a large skillet, warm your cooking oil over medium heat. Once the oil is hot, use a heaping tablespoon to portion the fritter batter into the hot pan.
• Cook for 2-3 minutes or until the fritter starts to turn golden brown. Flip, gently press down to flatten the fritter a bit and cook for another 2 minutes or until cooked through.
• Remove from pan and enjoy warm with sliced avocado, sour cream or dipping sauce of choice.

ZUCCHINI CORN FRITTERS

Steps:

• In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
• In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
• Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

ZUCCHINI-CORN FRITTERS

Steps:

• Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
• Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
• Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
• Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

EASY VEGAN SWEETCORN AND COURGETTE (ZUCCHINI) FRITTERS

Steps:

• Gently warm half teaspoon of rapeseed oil in a frying pan and lightly sauté the courgette, red onion, garlic, ground coriander and chilli until fragrant and starting to soften.
• Place the corn (drained), coconut, ground almonds, chopped coriander and spring onions in a bowl.
• Add the sauteed mixture to the bowl, stir well and add the salt.
• Sprinkle the gram flour (or flour of your choice) over the mixture and gently mix in.
• Refrigerate for at least an hour. This mixture is sticky and needs to chill before you can mold into fritters. It also allows all the flavours to just hang out in the bowl and mingle and develop.
• Heat 2 tbsp vegetable oil in a frying pan until a small drop of the batter starts to sizzle.
• Dusting your hands with a little more flour, gently mold the mixture into patties, dropping them into oil as you make them.
• Fry for about 3 minutes on each side, or until golden brown. You may find it easier to drop spoonfuls of the mixture straight into the frying pan if you find your mixture is too sticky to work with.
• Serve with a salad, some lime wedges and some Sriracha or sweet chilli dipping sauce.

ZUCCHINI,CORN AND CORIANDER FRITTERS

Steps:

• Heat the barbecue hotplate/pan to medium.
• Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
• Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
• Cook in batches, then stack then up and drizzle with sweet chilli sauce.