Zucchini, Carrot & Corn Fritters

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.