Every family has one meal that is their go-to when there's not much else about and for our family, in summer, it has to be these zucchini and corn fritters. They are so simple and packed with flavour, we all adore them!
Although I don't always have fresh corn on hand, I do always have a bag of Aussie corn kernels in the freezer and this recipe is flexible enough to be made with either. Also depending on the mood of the day, the basil is swapped with fresh coriander and also the Tabasco may or may not make it to the mix. I love recipes like this that are versatile, packed with so many good things, are easy to assemble and taste great any time of the day.
The fritters are the last hoorah for what has been zucchini week. This summer, like every year for the last half dozen years or so, I have planted both "blackjack" and "Lebanese" varieties in the patch. The recent rains and warm weather have seen the plants go crazy to the point that we're harvesting three or four veggies pretty much every day. Although grateful for the abundance, it's a constant struggle to make sure none of it is wasted. Thank goodness for this family favourite!
Please tag @mummascountrykitchen if you make the fritters or any MCK recipe - seeing them being made in your kitchens is one of the best parts of the day!
Take care and happy cooking!
Makes: About 15 fritters
Preparation time: 15 minutes, plus about 10 minutes waiting time
Cooking time: About 20 minutes
- 1kg zucchini, grated and loosely packed
- 2 brown onions, very finely chopped or whizzed
- 3 cups fresh or frozen corn kernels (defrosted if frozen)
- Generous pinch salt
- 1 cup self-raising flour, sifted
- 2/3 cup crumbled feta
- 2/3 cup mozzarella, grated
- 2/3 cup parmesan, finely grated
- 2 eggs
- ½ cup fresh basil, loosely packed and finely chopped
- ½ teaspoon ground nutmeg
- ½ teaspoon sweet smoked paprika
- Dozen dashes freshly ground black pepper
- 6-8 drops tabasco (feel free to omit this if you don’t have or don’t like it)
- Olive oil for frying
- Preheat the oven to 160C. Place a cooling rack on a large baking tray and set aside.
- Place the grated zucchini, onion and corn in a colander and sprinkle over the salt. Mix a little and then allow the veggies to sit for about 15 minutes.
- In the meantime, place the rest of the fritter ingredients in a large bowl. Place the zucchini mixture in the middle of a clean tea towel or piece of muslin (or even a clean chux will do), gather all edges and twist around to remove as much water as possible before adding to the rest of the ingredients. Lightly stir everything until it comes together making sure not to squash the ingredients.
- Place a thin layer of olive oil in a large frypan and heat over a medium-high heat. Once hot, place about 1/3 cup of the fritter mixture in the pan. Lightly flatten with the back of a spoon or your measuring cup. Repeat with another 2 or 3 dollops to have 3 – 4 fritters in the pan, depending on the size of your pan. It is essential that you do not crowd the fritters in at this stage as you want them to fry and become crispy rather than steam and be soggy. Cook for 2 -3 minutes on one side until crispy and golden before carefully flipping to cook for 2 – 3 minutes on the other side.
- Remove onto the cooling rack and repeat until you have used up all the mixture. Place the cooked fritters in the oven to keep warm if you would like to serve them all at once.
- Serve hot with a sprinkle of sea salt flakes, a jalapeno dipping sauce* and a fresh green salad for a complete meal.
*Cook’s Note –
To make a jalapeno dipping sauce combine ½ cup full fat Greek yoghurt with a teaspoon of your favourite jalapeno sauce, a pinch of sea salt flakes and a dash or two of freshly ground black pepper.
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