Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Back 2 Back

Zucchini & Corn Fritters – Back 2 Back

Ever since I started this blog, I have this tendency to purchase certain ingredients I normally would not buy on a normal basis and think of what I can do with it at home. This time round, it was zucchinis. I’m not a big fan of cucumbers, but strangely…I like zucchinis or courgettes. Whenever I make my vegetable stock, I would use corn on the cob. When the stock is done, I had to think of what to do with the corn. Not having the heart to throw it away like that I’d normally make corn soup or corn porridge for my son but here is an appetiser that would put leftover corn to good use.

These fritters were super yummy although my son was not a fan because of the cumin. Haha! My husband is not a fan of corn so I didn’t bother serving him this dish either. That strange man does not like any small rounded stuff in his food.

ZUCCHINI & CORN FRITTERS RECIPE

Ingredients;

Fresh cooked corn
1 Zucchini, shredded
Spring onions, sliced
1 cup all-purpose flour (more or less)
1 egg
Salt
Black Pepper
Chilli flakes
2 teaspoons cumin
Sunflower oil for frying

Steps;

1. Shred your zucchini onto a tea towel and squeeze out the rest of the liquid. Shear the corn off the cob.
2. Place the corn and the shredded zucchini into a deep, large bowl. Add your cumin, chilli flakes, salt and pepper. Mix it together with your hands.
3. Tip the flour in and crack in an egg to bind everything together. You should have a sticky consistency but not liquidy. The fillings should still be very visible.
4. Use a spoon and scoop them onto a shallow frying pan with sunflower oil. While they are frying, press them down gently to get a flatter form.
5. Fry both sides till they’re cooked. Drain on kitchen paper. Eat while it’s warm with a simple tartar sauce.

Enjoy!!

Back 2 Back with Zucchini Fries


Previous Post: « Green Chilli Hotpot Dipping Sauce
Next Post: Zucchini Fries – Back 2 Back »

Reader Interactions

Comments

  1. wendyywy says

    November 4, 2011 at 3:34 pm

    I find cumin lends a meaty smell to vegetarian dishes.
    These fritters look scrumptious!

    • Sharon says

      November 4, 2011 at 3:41 pm

      You’re absolutely right! Was trying to find a way to describe cumin…I think you’re spot on!

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Chicken Cordon Bleu

An unsung hero……Garlic Bread

Heritage Food Trail Posts

Tools and Wares – Strawberry Clamp Huller

Pantry 101 – Japanese Ingredients

Copyright © 2021 · Divine theme by Restored 316

Log in