These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.
I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.
Also if you want to make these really low carb then increase the amount of almond meal.
Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.
1 cup self-raising flour
1 cup almond meal
2 eggs beaten
3 spring onions, white part only, finely chopped
2 Zuchinni grated finely
1 can (400g) sweet corn kernels drained
1/2 cup grated cheddar
1 cup of milk
1/4 cup melted butter
Handful of parsley or coriander finely chopped
1/3 teaspoon chilli powder or paprika
1/2 teaspoon cummin powder
2 tablespoons sugar
Salt and pepper
Oil for pan frying
1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion
Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl
2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.
3. Mix wet ingredients into dry ingredients until well combined.
4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.
Serve with avocado salad or guacamole.