Zucchini and Corn Fritters with Tomato and Cucumber Salsa


This week we welcome a new member to The Organic Place team. You might remember Katrina, who shared her story with us earlier this year. Katrina is a mum of three who loves to cook. Like most mums, she has to get creative in the kitchen when it comes to making snacks and meals that satisfy not only her and her husband but her three young children as well. Katrina has shared a few of her recipes with us previously and they’ve been such a hit that we decided to invite her to share a fortnightly recipe with our community. Our weekly recipe posts will now be shared every Sunday in order to help you prepare for the upcoming week.

Take it away Katrina……

Zucchini and Corn Fritters with Tomato and Cucumber Salsa

I’m not sure what it’s like for everyone else but for me making a meal these days that everyone will enjoy is no mean feat.  I purposely try to have a variety of elements to a meal to ensure at least every family member will eat at least one thing.  I thought perhaps zucchini fritters would be close enough to a savoury pikelet to entice my children, and that my husband would like it with the salsa topped with avocado and sour cream.  It is a very simple dish but versatile in that it could be an entree or light lunch by itself, a Meat-free Monday main with a side of vegetables or salad, or even an alternative to a sandwich in your child’s lunchbox.

Incredibly, I can report that everyone ate their share of the fritters and that no one detected the silverbeet I squeezed in.  I hope you enjoy them as much as we did!

Ingredients

Fritters:

Two small zucchini grated

Three leaves of silverbeet chopped finely

Two cobs of corn shucked and corn chopped off

Four eggs

Half a cup of your choice of milk

One cup of self raising flour

Pinch of cumin

Salt and pepper to taste

Knob of butter

One avocado

Sour cream

Salsa:

One small cucumber finely diced

One large tomato deseeded and finely diced

Method

Fritters:

Combine vegetables in one bowl and eggs and milk in another

Gently mix the egg mixture into the vegetable mixture

Add flour to the mixture, a quarter of a cup at the time

Melt the knob of butter into the frying pan

Add spoonfuls of the mixture (about four tablespoonsful per fritter) into the frypan

Cook on a moderate heat on both sides till lightly browned and cooked through

Salsa:

Combine the tomato and cucumber in a bowl

Serve the fritter topped with a spoonful of salsa, chopped avocado and sour cream, with a side of salad or steamed vegetables.

Or if you’re like my kids, eat everything separately!

This recipe makes about twelve large fritters which fed our family of two adults and three young children perfectly with a side of vegetables.  If you have a larger family or older children I would consider doubling the recipe.

 

 

 


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