1teaspoonsea salt flakes + extra for salting the zucchini
½teaspoonbaking powder
½cupwater
Olive oil for frying
Instructions
Place grated zucchini in a bowl. Sprinkle with a large pinch of sea salt flakes. Mix well and set aside for 10 minutes.
Add corn kernels, spring onion, coriander, chilli flakes, smoked paprika, mustard, onion flakes, flour, salt and baking powder in a large bowl.
Transfer the grated zucchini into a sieve or perforated colander. Rest it on top of a solid bowl or sink and squeeze and drain as much liquid as you can from the zucchini.
Add the squeezed zucchini to the large bowl with all the other ingredients. Add water and mix to form a thick fritter batter.
Heat a teaspoon of olive oil in a cast-iron frying pan on medium. Add a quarter of the batter in a 5-inch round and ½-inch high fritter into the pan. Cook each side for 4-5 minutes until golden and cooked through the middle. If starting to brown too quickly, reduce heat by a little to allow the fritter to cook through the middle.
Repeat with the remaining batter. Cooked fritters can be eaten straight away with a relish and salad greens. The fritters keep well in the fridge for up to 2 days. They can be frozen, wrapped in baking paper and stored in freezer safe containers for up to 2 weeks.
Notes
Make It Gluten-Free: These delicious fritters can be made gluten-free by swapping plain flour for gluten-free flour in the same quantity.Corn Kernels: Canned corn kernels are very convenient to use in this recipe as you don't have to worry about corn being in season. Drain the brine out completely if using canned corn kernels.Onion Flakes: These can be bought at the spice section in supermarkets. They are dehydrated onion bits that add massive flavour to the fritters. If you can't find them, just leave them out or add a tablespoon of chives (fresh or dried) instead.