- Sawa-San
Corn & Zucchini Fritters
Updated: Jun 6, 2021
Corn and Zucchini Fritters
Ingredients for 4
2 fresh corn cob kernels (or tin corn
kernels)
160g zucchini, grated
2 eggs, lightly beaten
1/3 to 1/2 cup milk
1 cup wholemeal (or white) self-raising
flour
1/2 tsp ground cumin
1/2 tsp ground turmeric
salt and black pepper
4 tbsp olive oil
For avocado and tomato salsa:
1-2 tomatoes- cut in cubes
1 avocado- cut in cubes
2 tbsp lemon juice or lime juice
salt and black pepper
combine all ingredients in a bowl
Garnish:
green salads like baby rocket or baby
spinach
Serves 4
Method:
1. If you’re using fresh corns, boil the water with a pinch of salt and cook the corn
for 5-6 minutes. Drain, cool down a little and cut the corn kernels off. Set aside to
cool down.
2. Grate zucchini and set aside.
3. While waiting for corn kernels to cool down, start to make Salsa.
4. Cut avocado and tomato into cubes and toss with lemon juice, fresh coriander
salt, black pepper and set aside.
5. In a big bowl, whisk together corn, zucchini, eggs and 1/3 cup of milk. Then
gradually stir in the sifted flour. Mix gently, and don’t overbeat the flour. Adjust
the consistency by adding more milk and adjust the seasonings, too.
6. Heat the frying pan on medium heat, add 1 tbsp oil and wait for 30 seconds.
Using a spoon, place a heaped spoonful of the mixture in the pan and cook in
batches. Turn them once, cooked through until golden.
7. Drain on a paper towel, cover and keep warm as you cook remaining (you can
keep in a warm oven).
8. Serve with salsa and baby rocket or your favourite greens.
Written by Kumiko

