These fritters are an easy summer brunch option for a steamy Brissie summer. They’re light, fresh, and use seasonal produce, and you don’t need to run your oven in the heat!
Ingredients (for 4 serves)
- 3 medium zucchinis
- 1 cup corn kernels (canned is convenient, but fresh is best)
- 2 big eggs
- ½ cup of self-raising flour, sifted
- ½ cup of grated cheese (cheddar, tasty, parmesan – or use a mix)
- 2 spring onions, finely chopped
- Salt and pepper to taste
- A dash of olive oil for frying
Avocado Salsa
- 1 ripe avocado, diced
- 1 roma tomato, diced and de-seeded
- 1 small red onion, very finely chopped
- The juice of 1 lime
- Coriander leaves to garnish – optional (so don’t panic if it gives you the ‘ick’!)
- ½ teaspoon of cayenne pepper for some spice – optional
- Salt and pepper to taste
Method
- Using a box grater, grate the zucchini (watch your fingers!), then wrap it in a clean tea towel and squeeze out any excess water.
- In a large bowl, mix the zucchini, corn, eggs, flour, cheese, and spring onions, and season with salt and pepper.
- Heat a dash of olive oil in a non-stick frypan over a medium heat. Just like making pancakes, dollop circles of the mixture (about the size of your palm) into the pan and fry on each side for around 3 to 4 minutes, or until they’re golden. Set aside, but keep the fritters warm under a tea towel (not the one you used in point 1!).
- For salsa: Gently combine the avocado, tomato, onion, lime juice, cayenne pepper and coriander (if using). Season with salt and pepper.
- Serve up the fritters while they’re warm and top with the salsa. You can also add a dollop of Greek yoghurt or sour cream for extra depth of flavour.
