VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)
An easy zucchini, carrot and onion vegetarian pancake style of fritter, served with some bottled tomato based salsa, a vege salsa and a dob of sour cream. These fritters make a great vegetarian lunch or dinner and make for a good budget stretcher too. Seems like a lot of ingredients, but you can prepare the salad ingredients while you are chopping the vege for the fritters. This recipe was created for Dining on A $ Competition 2011- using competition ingredients of zucchini, purple onion, cumin, egg and bottled salsa. THis recipe can be made gluten-free by using a blended gluten-free all-purpose flour and gluten-free baking powder (My photos posted to this recipe were gluten-free fritters)
Provided by Jubes
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- 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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Sebabatso Mahloko
[email protected]These fritters are a delicious and healthy way to start your day. I love them with a fried egg on top.
Grant
[email protected]I've never made fritters before but these were so easy to make and they turned out great. I'll definitely be making them again.
Aneestiger Aneestigrr
[email protected]These fritters are so good! I love the combination of vegetables and corn salsa.
Steven Labuschagne
[email protected]I made these fritters for a potluck and they were a big hit. I'll definitely be making them again.
Pustam Pustam
[email protected]These fritters are a great way to get your kids to eat their vegetables. My kids love them!
Gacal Axmedey
[email protected]I've made these fritters several times and they always turn out perfect. They're a great way to use up leftover vegetables.
Alqama King
[email protected]These fritters are so easy to make and they're absolutely delicious. I love that they're gluten-free so I can enjoy them without feeling guilty.
Bless Gold
[email protected]I made these fritters for a party and they were a huge success! Everyone loved them. I used fresh corn from my garden and it really made a difference.
Liesa Elliott
[email protected]These fritters were a hit with my family! They're crispy on the outside and fluffy on the inside. The corn salsa is the perfect topping - it's fresh and flavorful. I'll definitely be making these again.