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Zucchini and corn fritters

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Recipe proudly provided by Western District Health Service Visit Western District Health Service

Ingredients

Eggs – 2
Milk – 200ml
Chickpea flour sifted – 100g
Baking powder – 1 tsp
Zucchini, grated – 250g
Corn kernels – 200g
Red onion, finely diced – 80g
Vegetable stock low salt – 1 tsp
Chili flakes – pinch

This recipe was developed by chefs at Western District Health Service.

Method

Preheat oven to 180 degrees C, pre heat the flat grill or pan.
Combine milk, egg make a well in the centre of the flour, add egg mix and combine slowly making a slightly wet but firm mixture. Add vegetable stock.
Add the remaining ingredients to the egg mixture.
Lightly spray the cooking surface. Drop spoonful’s of the mixture on to the flat grill.
Cook until golden on both sides then place in oven to finish cooking, approx. 5-8 minutes.
Serve cold or warm, use as a carrier for hors d oeuvres.

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