Easy Zucchini Corn Fritters
This recipe is from taste.com.au. This recipe is vegan and a great leftover for lunch the next day.
Ingredients:
500g vine-ripened cherry tomatoes
1 large zucchini, coarsely grated
420g can creamed corn
3/4 cup (110g) self-raising flour
2 tsp of Curry powder (optional)
Method:
Preheat oven to 200Β°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until the tomatoes begin to collapse.
Combine the zucchini, corn and flour in a large bowl. Season.
Spray the frying pan with olive oil spray. Reduce heat to medium. Add four ΒΌ-cup (60ml) portions of the zucchini mixture to pan. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining zucchini mixture.
Divide the fritters and tomatoes among serving plates. Serve with your favourite salad.
