• Sawa-San

Corn & Zucchini Fritters

Corn and Zucchini Fritters

Ingredients for 4

2 fresh corn cob kernels (or 400 g can corn kernels, drains, rinsed)

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

4Tbsp 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


Green salads like baby rocket or baby spinach


1. If you’re using fresh corns, boil the water with little salt and cook corns 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 corn kernels to cool down, start to make Salsa.

4. Cut avocado and tomato in 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 over beat the flour. Adjust the consistency with adding more milk and adjust the seasonings, too.

6. Heat up the frying pan in a medium heat, then add 1 Tbsp oil and wait for 30 seconds. Using a tablespoon, place heaped spoonful of the mixture in the pan and cook in batches. Turn them once, cooked through until golden.

7. Drain on paper towel, cover and keep warm as you cook remaining. (you can keep in warm oven )

8. Serve with salsa and baby rocket or your favourite greens.

Note: This is a great vegetable dish for lunch, light dinner or starter (make smaller).

Fresh corn is the best, but you can use canned corn kernels. Adjust seasonings as your liking. Enjoy with nice white wine or ginger beer.

Written by Kumiko

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