Zucchini and Corn Fritters

“Zucchini Fritters.  THEY’RE vegetarian. You know how to cook them.”

That was the pronouncement from my mother when we were discussing the celebratory lunch to be held at my aunt’s house, just after my graduation.  The truth was, I had never cooked zucchini fritters.  Corn fritters, yes, but not zucchini ones.  Moreover, mum cannot eat gluten, so this needed to be taken into account.

Cooking for vegetarians and also for those intolerant to gluten may appear to be a challenge on paper, but really there are many options available if one thinks outside the box.  This time, I based my recipe on a classic fritter from Bill Granger’s first cookbook, but changed fundamental ingredients, and added flavourings.  These would be delicious with sour cream or by themselves, and served as a de-facto latke around Chanukah time.

INGREDIENTS:

  • 1.5 cups rice flour

  • 1 cup corn flour

  • 2 teaspoons baking powder

  • 3 eggs

  • 1 teaspoon celery salt

  • 2 heaped teaspoons Spanish paprika (the good hot stuff, from the tin)

  • 1 teaspoon ground cumin

  • 80g Pecorino Romano

  • 1 tablespoon caster sugar

  • 1 cup milk

  • Kernels removed from two fresh cobs of corn

  • 6 zucchinis, grated

  • 4 spring onions, chopped finely

In a large mixing bowl, mix together the flours, baking powder, celery salt, paprika, cumin and sugar together.

Beat eggs until they emulsify, and add milk.  Make a well in the middle of the large mixing bowl, and gradually pour in the wet egg/milk mixture.  Beat well, making sure that there are no visible lumps.  The batter should look like it is holding together fairly well – somewhat like pancake batter.

Place corn, spring onions, pecorino cheese and zucchini in a large bowl, and stir well so that there is an even distribution.  Pour the batter into the dry mixture, and stir.

Heat some light olive oil in a frypan on medium-high heat, and add a large spoonful of the vegetable batter mixture.  Depending on the size of your frypan, you should be able to cook 4-5 at a time.  Cook until the underside of each fritter is golden (basically, cook until it is cooked – about 2-3 minutes per side).  Flip and repeat.  Drain on a paper towel, and keep in a warm place until the entire batch is done.

I think this made a huge amount of fritters … something in the order of 35.  But they were all eaten fairly rapidly!

Claire RobinsonFood & Recipes