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Zucchini Fritters

Zucchini Fritters recipe, bought to you by MiNDFOOD.

Zucchini Fritters

Featuring parmesan and feta, these zucchini fritters are bursting with flavour. Topped with corn and bacon, they are the perfect weekend brunch treat.

Serves 4 (makes 8 small 
or 4 large fritters)

3 zucchini, trimmed, grated

(approx 400g)

½ cup self-raising flour

½ cup finely grated parmesan

50g feta, crumbled

1 egg

4 thin rashers bacon,

rind removed

1 tbsp olive oil

1 fresh cob of corn,

kernels removed

1 tbsp finely chopped chives

⅓ cup light sour cream

Using your hands, squeeze as much liquid as possible from zucchini and place into a large bowl. Add flour, parmesan, feta and egg. Season well with salt and pepper.

Heat a non-stick frying pan over medium heat. When hot, add bacon and cook for 2-3 minutes on each side 
until crisp or cooked to your liking. Transfer to a plate lined with paper towel. 
Cover to keep warm.

Heat 1 tsp oil in pan over medium-low heat. Add ¼ of zucchini mixture to pan and cook for 4-5 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining zucchini mixture.

Place corn kernels 
into a bowl and cover with boiling water. Stand for 5 minutes or until tender. Drain and return to bowl. Add chives and stir until combined. Serve fritters topped with corn mixture, sour cream and bacon.

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