Zucchini & Corn Fritters
Serves 2
Time 30 minutes (plus 1 hour for zucchini)
Ingredients
For the fritters
2 large zucchinis, grated and salted
2 eggs, lightly whisked
1 tbsp hemp seeds
1 tbsp flaxseed meal
1 tbsp nutritional yeast
1 cup corn kernels
2 garlic cloves, microplaned
½ cup all-purpose flour
1 tsp paprika, or to taste
Salt & pepper
1 tbsp fresh basil, roughly torn
Beetroot infused sour cream
¼ cup sour cream
1 baby beetroot
1 tbsp baby beetroot brine
1 bunch chives, finely chopped
Salt and pepper, to taste
Method
Grate zucchinis and place in a colander with a pinch of salt over a bowl. Leave for an hour to remove excess liquid. After an hour, squeeze out any excess liquid.
In a large mixing bowl stir all ingredients for the fritters until combined and let rest for 5 minutes.
Spoon mixture into fritters and place in a well oiled non-stick pan, patting down with a spatula.
Fry fritters for around 2-4 minutes or until golden on both sides, time will vary depending on the size of your fritters.
Place sour cream in a bowl and stir through roughly chopped beetroot, brine from beetroot jar and chives. Taste and season with salt and pepper if you wish.