- Preparation time: 15 minutes
- Cooking time: 5-7 minutes
- Total time: 20-25 minutes
- Servings: 2-3
Ingredients
- 2 small to medium zucchinis, grated and squeezed in a towel to remove excess water (175g without liquid)
- 175g corn, drained
- 70g grated cheese
- 80g gluten free flour
- 1 tsp baking powder
- 2 eggs
- 40ml milk
- a pinch of salt and pepper
- 1 tsp olive oil
Method
- Add the zucchini, corn, cheese, flour, and baking powder into a large bowl and mix well.
- In a separate bowl, combine the eggs, milk, salt, and pepper.
- Add to the zucchini mixture.
- Combine all ingredients to make a batter.
- If you prefer it doughier, add more flour, milk, and another egg.
- In a large pan, heat the olive oil.
- Place scoops of batter into the pan and flatten them.
- Cook on one side for around 3 minutes, or until golden brown.
- Flip onto the other side and cook for further 3 minutes. (it may be a little longer or shorter, depending on how thick the fritter is and how hot your pan is. Just make sure it is cooked all the way through, but the outside is not burned)
- Serve with some natural yogurt, for example, and enjoy!