"When I pass a flowering zucchini plant in a garden, my heart skips a beat."
-- Gwyneth Paltrow
September and October are usually when people tend to have a lot of zucchinis. Either as gifts, from growing them in their own gardens, or simply craving a slice of comforting bread. Whatever the reason, let me show you a fantastic quick and easy recipe for zucchini corn fritters.
They are quick to put together and only require a little oil and/or a great non-stick frying pan! Let's get started!
This recipe makes approximately 8-10 fritters. Each fritter: 42 calories, 1g of fat, 2g of protein and 7g of carbs.
Ingredients:
1 Onion
1 Sprig of Fresh Rosemary
1 Clove of Garlic (or 1/2 tbsp of pureed or powder)
1/2 cup (85g) - Corn (fresh or canned)
1/2 cup (85g) - Cornmeal
1/2 cup (65g) - Organic All Purpose Flour (regular AP flour works fine!)
1/4tsp - Baking Soda
1/4tsp - Black Pepper
1-2 tsp - Salt
3/4 cup (140ml) - Almond Milk (or milk of your choice)
1 Egg
1 cup (180g) - Zucchini (shredded and packed down)
Directions:
Add 1 tablespoon of oil to a frying pan. Once it has heated up, add in the diced onion and Rosemary, and sauté for 5 minutes.
After, add in the corn and continue to sauté for an additional 3-4 minutes. Take the pan off the heat, set it aside and allow it to cool while you prepare the other ingredients.
Shred your zucchini. You can use either a grater or a food processor with the shredding attachment.
Place into a cloth bag and squeeze as much water out as possible. Set it aside.
In small bowl, combine your cornmeal, flour, baking soda, salt, and black pepper. Whisk until everything is fully incorporated.
In a separate larger bowl, whisk together the milk and egg. Add the onion mixture and the shredded zucchini. Use a spatula to stir until everything is combined.
Add in the dry mixture and stir until fully combined.
You can judge how much oil your frying pan will need based on how good of a non-stick pan you use. Nothing more than half an inch will be necessary though.
Using a small cup or a 1/4 cup scoop, pour the batter into the pan. Fry on both sides for 5-7 minutes on medium-high heat.
Place the fritters on a plate covered with paper towels in order to soak up any extra oil.
Serve hot or store in the fridge or freezer.
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