Spring is here - or trying to establish a foothold in any case. We've had some really lovely warm days followed by a couple of blustery days with wind blowing right up from the Antarctic.
However, today is a beautiful day, the wind has died down, the sun is out and the birds are singing. And the grass needs mowing. Before getting onto that task, I thought I'd make myself a nice light, healthy lunch of corn & zucchini fritters. How can fritters be healthy, you may ask. Aren't they deep fried? Well, these are full of fiber and practically fat free too!
Ingredients:
2 cups fresh corn kernels
2 cups finely julienned zucchini (grated is OK)
1/2 cup feta cheese, crumbled
2 eggs
1 cup water
1 finely chopped red chilli
1/2 cup finely sliced spring onions
1 cup self raising flour
1/2 tsp ground cumin
salt and pepper to taste
1. In a large mixing bowl, combine flour, cumin and freshly ground black pepper. Add a bit of salt (depends on how salty your feta cheese is). Mix well.
2. Add the vegetables and cheese to the flour
3. Beat the eggs well
4. Add the eggs and water to flour and veg mixture and mix well. It will be a stiff batter.
5. Heat a non stick skillet (you can add some olive oil for frying but it is not necessary). Drop 1 large tablespoon of the fritter mixture on the the skillet and fry over medium-low heat for about 3min on each side, till well browned. You'll know when it is time to turn over when small bubbles appear on the surface.
6. Serve with sweet chilli sauce / chilli mayo / alioli
Makes 12 fritters.
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