Back in July last year, I created a recipe for Zucchini and Corn Fritters.
It was one of my first disasters, in that when I wrote the recipe, I wrote 2TB instead of 2tsp of bicarb of soda, and that night a reader tried the recipe and it was fail station. I was so thrilled that someone was trying my recipe, but I was horrified that I had written it wrong, sent an apology and fixed it up pronto. Thankfully, she saw the the funny side and is still a follower. From that moment on, I learnt the lesson that when you’re food blogging, always write teaspoon and tablespoon out in full, both when you’re writing down the recipe for yourself, and online.
Looking at the old photo, I still can’t believe that as recently as that the photography of my food was so bad! It’s a gradual process of learning, and I’ve been dabbling more recently with the manual function of the camera.
I made the recipe on the weekend with the intention of just updating the photography, but I ended up tweaking the recipe, so I thought I would re-write it.
This is an easy dish to make for lunch and tastes delicious served with sweet chilli sauce. It’s also cheap to make!
- 2 zucchini
- 250g corn (more if you wish)
- 2 teaspoons bicarb soda
- 2 tablespoons lemon juice
- ⅔ cup flour (gluten-free if needed)
- Chilli flakes, salt and pepper to taste
- Olive oil for frying
- Grate your zucchini and then squeeze out the moisture, and put in a bowl. Add the corn, flour, bicarb, seasonings and lemon juice. When you first add it, you may think that the mixture is too dry, but as you continue mixing, you'll see it all come together.
- Heat a frypan to a medium heat with a dash of olive oil. Spoon out the mixture with a spoon and roll into golf-ball sized balls, flattening each one a little bit as you put them into the frypan.
- Cook each side for a few minutes until golden brown.
- This makes about 20 fritters.
Kiersten @ Oh My Veggies says
July 26, 2013 at 11:45 pmZucchini and corn–two of my favorite summer veggies! These look delicious. 🙂
vegeTARAian says
November 20, 2013 at 5:25 pmOooh yum! I might give these a try on the weekend
Julia says
February 24, 2014 at 3:28 pmThese look so delicious! I will definitely give them a go!
Deb @ Vegie Project says
February 26, 2014 at 7:12 pmThese look so yummy!
Sara Leigh says
March 29, 2014 at 8:05 pmThis recipe looks great! What size zucchini? Small, medium, or large, or a particular weight?
Robyn B | Modern Day Missus says
March 31, 2014 at 9:08 amHi Sara, I’d probably suggest a medium-sized zucchini. The quantity of corn and zucchini can be a little bit flexible, but the main thing is the consistency the mixture becomes – it should be a fairly dry mixture. Thanks Sarah 🙂
Courtney says
March 30, 2014 at 8:39 pmMy family is going to devour these. I just know it! 🙂 Thanks for the recipe.
Kelly says
April 7, 2014 at 7:03 amThank you for this recipe! My husband and I just made these this afternoon…delicious! 🙂
Quick question: Is bicarb soda the same thing as baking soda or baking powder?
Robyn B | Modern Day Missus says
April 7, 2014 at 12:31 pmHey there, Bicarb soda and baking soda are the same thing, but baking powder is slightly different. Both are used to make things rise and go a little bit fluffy, but essentially with baking soda, it needs an acid to make it rise (lemon juice, vinegar etc). Baking powder however already has the acid in it (usually cream of tartar), so it doesn’t need an acid. I think they also have a few other subtle differences, but that is the main jist of it.
Glad you liked them! Robyn B xx