Recipe 1: Herb Sweetcorn Fritters
Add the following to the basic recipe:
- 2 spring onions
- ½ cup roughly chopped fresh coriander
- garlic
- Finely chopped capsicum
Serve with: Bacon, Sweet Chili sauce, avocado and sour cream.
Recipe 2: Zucchini & Sweetcorn Fritters
Add the following to the basic recipe:
- ¾ cup fresh chopped mint
- 100g chopped feta
- 1 large Zucchini (grated)
Method:
Coarsely grate the zucchini without peeling it (the flecks of skin add texture and colour). Mix about ½ a teaspoon of sea salt into the zucchini and place it in a colander that you sit over a bowl for about half an hour. The zucchini will expel quite a lot of liquid and this stops the fritters becoming too watery. Discard the liquid.
When you’re ready to make the fritters, squeeze the grated zucchini gently to remove excess fritters. Put the zucchini in a clean tea towel and roll it up. Twist both ends in opposite directions (it’s easier if two people do this) to remove more liquid. Now it should be quite dry. Add it to a clean bowl.
Serve with: Mint and yogurt sauce (mix some freshly chopped mint into plain yogurt) & fresh tomato.
Recipe 3: Kumara & Sweetcorn Fritters
Add the following to the basic recipe:
- ½ cup mashed cooked kumara
- 2 tsp of chopped fresh ginger
- ½ cup chopped thyme & chives
Serve with: Grilled bacon, grilled tomatoes & a drizzle of maple syrup.