Vegetable Fritters with Salsa


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Servings: 4-6
  • 1 cup zucchini, grated (about 1 medium sized zucchini)
  • 1⁄2 cup carrot, grated (about 1 medium sized carrot)
  • 1⁄2 cup corn kernel (drained canned corn kernels .or defrosted from frozen corn kernels)
  • 1⁄4 cup cilantro, finely chopped
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper, freshly ground
  • 1⁄2 cup purple onion, finely diced (about one small or 1/2 larger sized onion)
  • 2 teaspoons oil
  • 1 -2 teaspoon ground cumin
  • 1 1⁄2 cups all-purpose flour (I used a store bought flour to make these fritters) or 1 1⁄2 cups gluten-free all-purpose flour (I used a store bought flour to make these fritters)
  • 3 teaspoons baking powder (ensure gluten-free if required for a gf diet)
  • 2 eggs
  • 1 cup milk
  • oil, extra for cooking
  • 1⁄2 cup corn kernel (canned or defrosted from frozen corn kernels)
  • 1⁄4 cup purple onion, finely chopped
  • 1⁄4 cup cilantro, finely chopped
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1⁄2 teaspoon lime juice
  • 1 (8 ounce) bottle salsa, jarred tomato based salsa of your choice (check for gf if required for diet)
  • 1⁄2 cup sour cream
  • Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
  • Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
  • Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
  • Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
  • Stir the flour into the vegetable mixture.
  • Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
  • Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
  • Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
  • Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
  • While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
  • To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.

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