These fritters are as easy as can be and can always be slightly altered in flavours.
1 medium zucchini grated
1 cob of corn (cut corn from the cob)
1 cup of basil leaves (if you don’t have basil, use thyme… you can always add parsley too)
1 cup of grated cheeses ( I love using Heidi Goat fetta & Cambray St Johns hard cheese ) you can use any of your favourited cheeses and a little more or a little less cheese is fine as well
5 spring onions or 5 baby leeks 9 sliced thinly
1 – 2 cloves or fresh garlic crushed or chopped finely
3 free range eggs lightly beaten
1/2 cup of plain flour (you can replace gluten free flours easily)
1/2 cup self raising flour
salt & pepper to taste (pinch & a pinch)
Put all ingredients in a good sized bowl and mix together until well combined.
Leave the mixture to rest for 30 minutes in the fridge
Heat a frypan up on medium, when the pan is hot add sunflower or rice bran oil.
Spoon the mixture into the frypan and the rest is common sense.
Serve with a seasonal salad and a delicious tomato relish or chilli jam!
Wallah
(If you’re dairy free you can just fill with fresh herbs and maybe add 1/2 cup of sunflower seeds)
(You can also make these with Indian spices, leave out the cheese, add some sunflower seeds) and add some dried coriander, cumin (teaspoon of each), and nigella seeds(1/2 teaspoon), fresh coriander chopped (1 cup)… serve with an eggplant or tomato kasundi! Yum (or some minty raita)
And if you’re egg free and gluten free and dairy free…. you can mix up some gram dahl flour with the fresh & dried herbs & salt with some water… approx 1 cup of the flour with the herbs, 1 tsp of baking powder (glutenfree) and water … just gently add water until it is a thick paste. Then mix in with your hands the rest of the ingredients (Indian style recipe)…. you will get a similar mix to the egg & flour mix consistency – fry as normal fritters. They are delicious too.