These easy zucchini, corn and olive fritters are packed with veggies and full of flavour.
With zucchini, corn, carrot, red onion, olives and warming spices, they make a great light lunch, side dish or easy family meal.
They’re also versatile when it comes to flour, with chickpea, gluten-free, spelt, buckwheat or wholemeal all working well.
Serve them warm with aioli, mayonnaise or salsa for a simple and tasty meal.
what you need
- 3 large zucchini, grated with moisture squeezed out
- 1 cup corn kernels
- 2 garlic cloves, crushed
- 1 medium red onion, finely diced
- 1 1/4 cups flour (we used chickpea but gluten free, spelt, buckwheat or wholemeal will also work)
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Celtic Sea Salt
- ½ cup seedless olives, finely chopped
- 1 carrot, finely shredded
- 3 large eggs, beaten
- 4-5 Tbs olive oil, ghee or tallow
what to do
- Combine all ingredients in a large bowl and mix well.
- Heat oil or tallow/ghee over medium heat and drop a tiny bit of the mixture into the pan until it is sizzling.
- Drop large spoonfuls of the mixture into the hot fat and cook for a few minutes on each side.
- Remove and place on paper towel to absorb moisture.
- Serve with aioli, mayonnaise or salsa.
