#Zuchinni and corn #fritters #spicy #lowcarb

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.

Ingredients:

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

Method

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.

Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves and grilled pork or fish. Okra is full of fibre, antioxidants and vitamin K.

Prep time: 20 minutes Cooking time: 2o minutes

Ingredients:
1 onion thinly sliced
1 large tomato chopped
2 cloves of garlic crushed
10-12 medium size okra , washed, dried, stalk cut off and sliced lengthwise in half
200g of canned  corn kernels
1/2 teaspoon cayenne pepper or Cajun spice
2 tablespoons fresh thyme leaves stripped from stalk
salt and pepper to taste
2 tablespoons vegetable oil
finely chopped parsley to garnish
Optional: baby spinach leaves or lettuce to serve with

Method
Heat non-stick fry pan over a high heat, add okra cut side down until it browns and the sticky gel emitted dries up. Cook on cut side only. Remove from pan and set aside. (You will need to was pan before using again).

Heat oil in pan then add onions and cook slowly until translucent
Add crushed garlic and sautée for 1 minute
Add cayenne pepper, salt and pepper or just the Cajun spice if using latter, and mix through onion and garlic
Add tomatoes and thyme and a splash of water and cook until tomatoes just start to break up (5 minutes)
Add okra and corn kernels and cook for about 8 minutes, stirring gently from time to time to prevent sticking

image
Add okra, then corn to tomato and onion mixture

Taste okra to see if it needs additional cooking time, should be still slightly crunchy.
Garnish with parsley, serve on bed of spinach or lettuce with grilled fish or pork cutlets