Autumn Zucchini fritters
Knox and I have been a little unwell this week - poor little man has more teeth coming through, and I have had a head cold - needless to say, we haven't left the house, leaving our fridge a little bare and lacking exciting options for lunch today...
We did however, have some beautiful home-grown zucchinis and a cob of corn - and so we made FRITTERS!!
It was a bit of "throw this & that" and give it a try, which actually worked for us today!! It was the perfect reminder of how easy it really can be, to eat well.
Our fritters literally took 10 mins to whip up, and less than 5 mins to cook. They warmed our bellies and suited this cooler Autumn day and so they became, our Autumn Zucchini fritters.
2 x medium sized zucchini, grated
4 x spring onions, thinly sliced
1 x cob of corn, remove kernels
1/2 cup of freshly grated parmesan
1/2 cup buckwheat flour
1/2 cup quinoa flakes
2 x eggs
1 teaspoon of tumeric powder
1/2 teaspoon of ground coriander
1 pinch of chilli flakes
Recipes I have followed before have suggested to squeeze out the water from the grated zucchini but we didn't worry about this today.
Place grated zucchini, spring onion, corn kernels, parmesan, flour and quinoa flakes into a mixing bowl, and give a good stir. Next add the 2 eggs, this will bind everything together and start forming your mixture. Season with fresh herbs and spices as you desire - I used tumeric (great for its warming and antiox qualities) chilli and coriander. If we had fresh parsley, that would've been in there too!
Place fry pan over medium-high heat. Using a tablespoon, place a heaped spoonful of mixture per fritter. Allow to brown on one side and then flip them once.
We enjoyed ours with our homegrown tomatoes. An avocado salsa would be lovely too! Yummo.
Knox loved them as well :)