Zucchini and Sweet Corn Fritters

My kids and I have a favourite breakfast cafe we frequent here in Adelaide (The Coffee Institute) and every time I go, and I can't go past their zucchini and sweetcorn fritters. They are the absolute bomb! I made this recipe up several years ago to try and replicate the fritters at home. These fritters are packed full of flavour and nutrition (sooo many veggies and herbs) and make a great alternative for kids that don't like sandwiches. You can make a batch and freeze them for easy lunch box packing. 

When we enjoy these at home we serve them with poached or boiled eggs and smashed avo on top plus some Beerenberg sweet chilli relish or chilli jam - Delish 9see below of how I serve it up for dinner) !! It makes a great light meal in the warmer months or serve it for brunch on the weekends.

Ingredients:

2 zucchini finely, grated and squeezed to remove liquid

1 tin sweet corn, drained

1 bunch spring onions finely diced

1/4 cup chopped corriander,

2 Tbs chopped dill

2 Tbs chopped parsley 

1 cup wholemeal plain flour

1 tsp baking powder 

4 eggs

1 small block of Haloumi diced (180g)

Salt & pepper

Olive oil for frying.

Directions:

Finley grate your zucchini and the squeeze over a sink or bowl to remove liquid (you can also put the grated zucchini into a clean tea towel and use that to squeeze out excess liquid). Ensure you have removed as much liquid from the zuchini as possible so that your fritters are not soggy on the inside. Place grated zucchini into a bowl with remaining ingredients then mix well to combine. 

Heat a frying pan over medium heat and coat with extra virgin olive oil (you'll need about 2 Tbs per batch you fry). Add small spoonfuls of mixture to the frying pan when hot (I like to use an ice cream scoop to help me get fritters that are all the same size). Cook for approx 3-4 minutes on side one (or until the bottom has turned brown and crispy). Flip and cook for a further 2 mins on the other side. Place onto paper towel to drain off excess oil from cooking. 

Serve with your choice of relish, smashed avo or aioli, or simply enjoy them as they are.

Freeze in an airtight container for up to  3 months.