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Crispy Vegetable Fritters

Grated zucchini and carrot mixed with corn, onion and cheddar, bound with egg and self-raising flour, then pan-fried into small crisp fritters. They eat well hot from the pan as a light meal or a side.

YIELD: 8 · 30 min · main · vegetarian

Ingredients

  • 1 zucchini
  • 1 carrot
  • 1 egg
  • ¾ cup corn kernels, fresh or frozen
  • ½ brown onion, finely diced
  • ¼ cup cheddar cheese, grated
  • salt and pepper, to taste
  • ½ cup self-raising flour
  • 3 tablespoon olive oil, for frying

Method

  1. Grate the zucchini and carrot into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini and carrot with your hands and placing it into a clean mixing bowl.
  2. Add egg, corn, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.
  3. Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.
  4. Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
  5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.

Notes

Make sure you squeeze the excess moisture out of your zucchini and carrot. I just wring with my hands. You don't need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

If you don't have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use 1/2 cup of plain / all purpose and 1 teaspoon of baking powder.

Add just enough oil to cover the bottom of your frying pan. Make sure it's hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy.

Cook the fritters in batches, about 3-4 at a time so you don't overcrowd your pan. Add more oil if it dries out completely.