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.
