Zucchini, Corn and Mint Fritters

The Kind Cook
Zucchini and Corn Fritters on a white plate accompanied by chutney in a bowl
Serves Makes 12 fritters
Print recipe
  • Prep time 15 mins
  • Cook time 10 mins
  • Ready time 25 mins

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.

Ratings
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
Loading...

Ingredients

  • 1 cup of grated zucchini
  • 1 cup besan flour (also known as chickpea and/or garbanzo flour and is found in most health food and Indian grocer shops)
  • 1 cup (2 cobs) corn kernels, cooked
  • ¾ cup water
  • 1 cup fresh mint leaves, washed and pat dried with a tea towel
  • ¾ cup spring onions (also known as scallions), finely sliced
  • 1 teaspoon salt
  • extra salt for dusting
  • pepper to taste

Method

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.

 

Additional notes

“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

Website: thekindcook.com
Facebook: The Kind Cook
Pinterest: The Kind Cook
Instagram: thekindcook
Twitter: @TheKindCook



  • Catherine

    Can we have recipes in cups AND grams? Not all of us are American.

    • Meat Free Monday

      Here are the approximate amounts for this recipe in grams …

      150 g grated zucchini
      150 g besan flour
      2 cobs (approx. 150 g) corn kernels, cooked
      180 ml water
      25 g fresh mint leaves, washed and pat dried with a tea towel
      115 g spring onions, finely sliced
      1 teaspoon salt
      extra salt for dusting
      pepper to taste