
Sweetcorn and Zucchini Fritters
These fluffy fritters and potatoes, together with a creamy, tangy sauce make a filling meal. A very different way of eating your veggies.
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Ingredients
4 servings
500 g
1
150 g
70 g
2
Mini-potatoes
Zucchini
Canned corn
Peas (frozen)
Eggs
1 tea sp
1
250 ml
90 g
1/2
70 g
Paprika powder
Red onion
Milk (plant-based)
Flour
Lemon
Tomato paste
Prep
5 min
- Dice onion
- Grate zucchini
Cook
25 min
In a bowl, mix corn, grated zucchini, paprika powder, eggs, flour and 40 ml of the milk together
start with three quarters of the flour (add more if needed) and drain corn before adding, season with salt and pepper to taste ~5 min

In the meantime, sauté potatoes
medium/high heat ~5 min

In a second pan, start baking the fritters
laddle in one spoonful for each fritter at a time, in plenty of oil, medium/high heat ~5 min
repeat for each fritter, if possible bake multiple at the same time

Add onion to potatoes
~5 min

In the meantime, make a sauce from half a lemon, tomato paste and the remaining milk in a small pot
stir often whilst gradually heating up ~5 min
