Zucchini, Carrot & Corn Fritters
Zucchini, Carrot & Corn Fritters
This recipe is a stack of plant-powered goodness. It is quick and easy to make, loaded with delicious vegetables and perfect as a light meal or in the lunchbox.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 200g zucchini, grated
- 200g carrot, grated
- 1 corn cob, kernels cut from cob
- 3 cloves garlic, minced
- 50g parmesan, finely grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Sea salt & freshly ground black pepper, to taste
- ½ cup wholemeal spelt flour
- 1 tsp baking powder
- 2 free-range or organic eggs
- 3 tbsp olive oil
Method
- Start by placing the grated zucchini and carrot on a paper towel or a clean tea towel and press to absorb any excess moisture.
- Place the grated veggies, corn, garlic, parmesan, cumin, paprika and seasoning in a large bowl. Mix well so the veggies and spices are well distributed.
- Add the flour and baking powder and mix well so the flour coats the vegetables. Add the eggs and mix to form a very thick batter.
- Pour the olive oil into a pan and heat over a medium heat. Place about ¼ cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
- Cook until golden brown on each side.
- Tip: Make this recipe gluten-free by using a gluten-free flour or besan flour to replace the spelt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
