INGREDIENTS
Zucchini, sweet potato and corn fritters
140 g (1 cup) coarsely grated zucchini
120 g (1 cup) coarsely grated sweet potato
140 g (1 cup) fresh, frozen or tinned sweetcorn kernels
60 g (½ cup) coarsely grated carrots
2 spring onions, thinly sliced
1 cup soft herbs, chopped eg. dill, parsley and mint
75 g (½ cup) plain flour
75 g (½ cup) self-raising flour
60 g (¼ cup) crumbled fetta
25 g (¼ cup) finely grated parmesan
Salt flakes and pepper, to taste
2 eggs
75 g butter, melted
2-3 tbsp milk
Grapeseed oil for frying
To serve
Smoked salmon
Crème fraiche
Snow pea tendrils
Lemon wedges
METHOD
Zucchini, sweet potato and corn fritters
- Combine all ingredients in a bowl and mix until well combined.
- Heat the grapeseed oil on a tepan yaki or frying pan on medium heat, induction setting 6.
- Spoon heaped tablespoons of the mixture onto the tepan yaki and cook for 5 minutes or until small bubbles appear on the surface. Flip and cook the other side until golden.
- Repeat until all the mixture has been used.
To serve
- Serve the fritters with smoked salmon, crème fraiche, snow pea tendril and lemon wedges.
Hints and tips
- Cook flat tablespoons of the mixture to make canape-sized fritters.
- This recipe is a great way to use up left over vegetables, such as fennel, pumpkin or onion.
APPLIANCE / FUNCTION
Miele
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