After posting quite a few delicious – but admittedly not so healthy – recipes lately I figured it was time I posted a healthier snack.
I have always been a fan of zucchini fritters. You manage to consume a good portion of veggies in a serving but the fritters themselves don’t taste particularly healthy – in fact, to me, they have always tasted a little bit like savoury pancakes.
- 1 ½ medium zucchini’s (grated)
- ½ carrot (grated)
- 2 teaspoons salt
- ½ cup corn kernels (can be frozen/canned)
- 2 eggs
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ cup plain flour
- ¾ cup shredded tasty/cheddar cheese
- ¼ teaspoon pepper
- salt and pepper, to taste
Step 1: Grate the zucchini’s and carrot and place in a colander over the sink. Pour in 2 teaspoons of salt and gently toss to combine. Then let the mixture sit for at least 10 minutes.
Step 2: Using a clean tea towel drain the zucchini and carrot mixture completely. You do this by pressing down on the tea towel and ringing it out.
Step 3: In a bowl combine the zucchini, corn, eggs, basil, oregano, pepper and whisk to combine. Once mixed in, taste the mixture and season with salt and pepper.
Step 4: Stir in cheese and flour until well combined.
Step 5: On medium heat, heat the oil in a pan and scoop approximately a large tablespoon of batter for each fritter, flattening the batter with either a spatula or spoon. The thinner you flatten out the fritter the faster it will cook. Cook the fritter until it is golden brown on the underside (approx. 2 – 4 minutes). Flip the fritter over and cook (approx. 1 – 3 minutes) longer.
This mixture makes approx. 12 fritters which is perfect for two to three entrees. If you are using this recipe as an appetizer for a family meal then I highly recommend doubling or even tripling this recipe or even making a couple of extra to put in the freezer for storage for your ‘bad’ days.
I like this recipe as it leaves you feeling quite light after eating rather than gluggy like a lot of gluten meals can make you feel. It is also really simple to prepare.
I feel like by sharing this recipe some guilt has been lifted from sharing the not so healthy recipes over the past few weeks. Those recipes are amazing but I’ve put a ban on myself from making them (banana cake, choc banana cookies and toffee pretzel slice) due to the high number of times I’ve ‘practiced’ them after I had already perfected them – they are just too addictive! This one is great though, very healthy and no guilt when you cook a couple of batches up.
I hope you enjoy the fritters as much as the other recipes :).
P.S This recipe was inspired by blogger GirlVersusDough