Zucchini & Sweetcorn Fritters
A delicious way to use zucchini and make a great appetiser, snack or vegetarian dish. They’re super-crispy on the outside and creamy and luscious on the inside!
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 large eggs
- 165g/1 cup sweetcorn
- Salt & pepper
- 1 tsp baking powder
- 100g/3/4 cup all-purpose flour
- Olive oil, for frying
- Mascarpone to serve
In a large bowl, combine the zucchini with salt and leave for 10 minutes. Squeeze the excess water out of the zucchini and add to another bowl. Combine the zucchini with the eggs, sweetcorn, flour, baking powder and season with salt and pepper.
Line a large baking sheet with paper towels. In a large skillet, heat a little olive oil and working in batches, add 2 tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with mascarpone. Buon appetito…