Summary: Oh my! These are not only delicious, they are easy and can be made two ways. These are really simple but the key to their success is getting as much moisture as possible out of the zucchini. As fritters, these are perfect for a quick meal or as a brunch dish. As deep fried balls they would be the toast of any party.
Ingredients
- 2 tblsp milk
- 1 egg
- 2/3 cup corn kernels, defrosted
- 1 zucchini, grated and squeezed of excess moisture
- 3 spring onions, sliced
- 1 (120g) can creamed corn
- 200g danish fetta, cubed
- 1/4 tsp pepper
- 1/3 cup plain flour
- Butter or oil for frying
- For the dressing:
- 170g greek yoghurt
- 20 mint leaves, finely chopped
- 1 lemon, zested
Instructions
- Whisk the milk and egg together, set aside.
- Place the fetta in a mixing bowl and use a fork to mash the fetta into small chunks. Add the corn, creamed corn, zucchini, spring onions, pepper and flour to a bowl and mix well. Add the egg mix and stir well.
- Heat a little oil or butter in a frying pan on medium heat. Working in batches, spoon about one tablespoon of batter per fritter into the pan and fry for about 2-3 mins per side. Drain on paper towel.
- OR
- Heat a deep fryer to 190C and drop 1 tblsp balls of batter into the oil, turning after 1 min. I use a cookie scoop to get an even shape and size but dropping the batter off a spoon works fine. Once the balls are browned, drain on paper towel.
- Mix the dressing ingredients together and serve with the fritters.
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