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Corn Fritters
Rating:
Created by:
Petrie State School, QAST
- Chrissy Buzzard
Category:
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Ingredients
1zucchini, grated
1/2red onion, finely diced
1/2large carrot, grated
1/2medium capsicum, finely diced
1egg
50gcheese, grated
1cupGF plain flour
410gcorn kernels, tinned
410gcreamed corn, tinned
1teaspoonbutter
1teaspoonbutter
Method
- Grate zucchini, cover and refrigerate for at least 1 hour. Squeeze out all excess liquid by hand.
- Grate carrot and cheese, finely dice capsicum and onion. Add to zucchini and mix together.
- Add drained tins of kernels, beaten egg and creamed corn. Mix well.
- Add GF flour and fold in. Do not overmix.
- On a low heat add butter and oil to the fry pan.
- Spoon fritter mix into 5cm rounds and cook for 4 minutes each side until crispy and coloured on the outside.
- Optional: serve with aioli or fruit chutney. Can be eaten cold.
Recipe description
Gluten free and vegetarian snack to eat on the go; bursting with colour and 4 veggies.
Variations
Non-gluten free: Swap gluten free flour with plain flour.
