Sweet Corn and Zucchini Fritters

These fritters are a wholesome, high fibre, ‘all day breakfast’ dish, matched with a creamy, cleansing avocado and lime salsa, salty feta cheese and crunchy roasted almonds. Great as they are or, to add a hit of protein, dress them up with a soft poached egg and some crispy bacon.

makes 10 fritters
V
what you need
300g grated zucchini (1 large or 2 smaller zucchini)
1 tsp sea salt
300g corn kernels (2-3 corn cobs )
6 green shallots, finely chopped
handful parsley, finely chopped
handful dill, finely chopped
2 eggs, lightly beaten
¼ cup (60ml) sour cream
½ cup (75g) unbleached plain flour
1 tsp baking powder
1 tsp ground nutmeg
sea salt and freshly ground black pepper, to taste
coconut oil for frying
avocado salsa:
2 avocados
juice of 1 lime
1 tbsp extra virgin olive oil
to serve:
100g feta
1/3 cup almonds, roasted and smashed

what you do
1. Place the zucchini into a colander and mix through the sea salt. This will draw out the moisture. Set aside, and prepare other ingredients.
2. Drain the zucchini, squeezing any excess moisture out with your hands.
3. In a large bowl, combine all the ingredients and mix thoroughly.
4. Lightly grease a large frying pan with coconut oil, and heat over medium heat. Drop
1/3 cupfuls of batter into the pan, spreading out to 8cm diameter. Cook for 2 minutes, then turn over and cook for further 2 minutes, until golden brown. Keep warm on an oven tray in a very low oven, covered loosely with foil, while you cook the rest.
5. While fritters are cooking make the salsa. Cut avocados in half, remove seed and skin. Chop flesh into large dice and mix with lime juice and olive oil.
6. Serve fritters warm with avocado salsa, crumbled feta and smashed almonds.

GF option: Substitute unbleached plain flour with brown rice flour. Use gluten-free baking powder.

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