Curried Corn Zucchini Fritters

Okay! So by now it is no secret that we love brunch. What self-respecting brunch connoisseurs would we be if we did not have a Corn and Zucchini Fritters recipe to share. This recipe makes about: 10-12 corn fritters. Don’t throw away any extras you may have, we put a few in the freezer and heated them up in the oven for breakfast the next day.

Curried Corn Zucchini Fritters

Ingredients:

  • 1 1/2 cups self-raising flour
  • 1 cup of milk
  • 2 eggs
  • Kernels from 2 large corn cobs
  • 1 Zucchini (grated)
  • 1 tbsp chopped chives
  • 3 tbsp curry powder
  • Olive oil

Method:

  1. Sift flour into a bowl, add curry powder and chives. Season with salt and pepper and mix well.
  2. Add milk and eggs together in a jug or bowl and whisk with a fork until combined.
  3. Pour the Milk mix over the flour mix and stir until smooth.
  4. Add the corn kernels and grated zucchini. Stir until the mix is combined well.
  5. Add a layer of oil to a fry-pan, ensuring the base is covered with oil. Keep the fry-pan on a medium heat, until the pan and oil is hot.
  6. Using 1/4 cup of mixture per fritter, spoon mixture into pan. Cook for 3 to 4 minutes each side. It is like cooking pancakes, cook on the one side and when you see tiny bubbles appear in the surface it is time to flip your fritter. They should be golden and firm to touch in the centre.
  7. Transfer to a wire rack to cool, this also helps to drain a bit of the excess oil off.

We served our fritters with Bacon, English spinach and our Pineapple Chilli Chutney in between.

 

Blender Hollandaise:

Ingredients:

  • 3 egg yolks (4 if you find there is not enough liquid in your blender to blend)
  • 1/4 tsp salt (to personal taste)
  • Pinch of cayenne pepper
  • 2 tbsp fresh lemon juice (to personal taste, 3 tbsp if adding an additional egg)
  • 1/2 cup unsalted butter (melted)

Method:

  1. Heat and melt the butter in a saucepan over a low to medium heat.
  2. Add the egg yolks to the blender, with the fresh lemon juice and season with salt and pepper.
  3. Blend the egg mixture on high for 2 seconds. (If you find it is not blending because there is not enough liquids in the blender add an extra egg yolk. You will also need to add a bit more lemon juice to even out the flavours).
  4. While blending on high slowly drizzle in the melted butter.

It is important to use the sauce straight away, as it will solidify when left for a while. You can keep it warm by placing the blending jug into some warm water in the sink.

2 thoughts on “Curried Corn Zucchini Fritters

  • August 21, 2017 at 7:41 AM
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    Great post. I was checking constantly this blog and I am impressed! Very helpful info specially the last part I care for such info a lot. I was seeking this particular info for a very long time. Thank you and good luck.

    Reply

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