Zucchini and corn fritters [oven-baked, not fried]
Author Katerina | Once a Foodie
2medium zucchini (or 1 giant zucchini, approximately 750g), peeled and grated
fresh corn kernels, sliced off 6 corn cobettes weighing approximately 425g(or use tinned or frozen corn)
3spring onions, finely chopped (all of the white part as well as about a third to a half of the green part)
a handful of fresh mint, chopped finely
120gwholemeal flour (plain)
1-2tspgarlic paste (or minced garlic)
a handful of tasty shredded cheese
a pinch of salt and black pepper (each)
a pinch of paprika and/or red chilli flakes (optional, to be added if you're not feeding kids)
Pre-heat your oven to 220C. Line two cookie baking sheets with baking paper.
After peeling and grating the zucchini, squeeze as much liquid out of it as you can - by either squeezing handfuls of the grated zucchini in your hands over a sink or an empty bowl, or squeezing the whole lot in a clean tea towel or some paper towels (you may need several) - or try both methods.
Mix all the ingredients together in a large bowl until well combined.
Using an ice cream scoop (mine is about 40ml in volume, just under 1/4 cup), scoop out little mounds of the mixture and, gently rounding them into flattish discs in your hands/with your fingers, place them onto the lined cookie sheets.
Bake for 20 minutes until set and the edges are looking slightly golden.
Take the trays out of the oven, flip the fritters over to the other side and bake at the same temperature (220C) for another 10 minutes.
Take out of the oven, let cool slightly and enjoy!
This recipe makes approximately 12 fritters.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.