Zucchini, Corn and Mint Fritters
Not only are these delicious but they are super easy to make, garlic free, gluten free, dairy free, egg free and easily made low fat.
Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.
Sift the besan flour into a large bowl and whisk the ¾ cup water into it until you have a smooth batter.
Add the remaining ingredients, including your zucchini, into the batter and stir well to combine.
Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side. Have the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a load of oil and then once both sides are nicely browned, turn the heat down a little and cook a bit further, so that the insides are cooked through.
Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.
Serve warm with salad and chutney.
“Don’t use canned corn. You get a much more plump and sweet corn kernel, if you cook a couple of cobs and cut off the kernels.
Be careful when cooking your fritters as the corn can pop! I tested a couple out in the oven for a fat-free version on 175°c/325°F/gas mark 3 for about 15-20 minutes and they worked out fine. The texture was obviously a little different but they still had a nice crunch.”
Recipe courtesy of The Kind Cook
Image © The Kind Cook