Recipes
Peach-and-Raspberry-Eton-Mess

Zucchini and Corn Fritters

Zucchini and Corn Fritters

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  • Recipe by Dr Sue Shepherd
  • Serves 8
  • Prep Time 15 minutes
  • Cooking Time 20 minutes
Ingredients
  • 3/4 cup plain gluten free flour
  • 1/4 cup fine polenta
  • 1/4 tsp bicarb soda
  • 125g corn kernels
  • 1/2 zucchini, grated
  • 1 Tbsp dairy free spread, melted
  • 1 egg, lightly beaten
  • 1/2 cup Vitasoy Ricemilk Original
  • 1 Tbsp chopped parsley or chives
  • pepper to taste
Instructions
  1. Sift flour, polenta, and bicarb soda into a large bowl.
  2. Stir in corn, zucchini, melted dairy spread, egg, Vitasoy Ricemilk Original and parsley or chives. Season with pepper. Set aside for 10 minutes.
  3. Heat a heavy based frying pan over medium heat. Spray with cooking spray. Spoon 2-3 tablespoons of batter into the pan forming small pikelets.
  4. Cook for 2-3 minutes each side, or until light brown and just cooked through. Transfer to plate, cover to keep warm. Continue until all the batter is used.
Nutritional Analysis – Amount per Serve
Protein 1.9g
Total Fat 2.3g
Saturated Fat 0.5g
Carbohydrate 18g
Sugar 1.4g
Sodium 99mg
Calcium 24mg