Simply Delicious


Tonight I made zucchini and corn fritters for our dinner.  I checked out several recipes via Google and this is what I came up with.

Zucchini and Corn Fritters

350g potato (cooked and mashed)
1 and 1/2 zucchini (grated)
1 cup frozen corn kernels
1/3 cup chickpea (besan) flour
1 clove garlic (crushed)
Fresh rosemary and coriander (finely chopped)
1/4 teaspoon cumin
Black pepper and herb salt

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Combine all of the ingredients in a bowl.  Add spoonfuls to a hot frying pan with a little oil (I used coconut oil).  Cook on both sides until browned.  Remove to a warmed plate to serve.

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The quantity made 8 fritters.  We had 3 each for dinner served with beans from the garden and some homemade sweet chilli sauce.

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I will post the recipe for the sweet chilli sauce tomorrow.

4 thoughts on “Simply Delicious

  1. Since we have been in this Covid situation I have made fritters every two weeks or so. I have never thought to use besan flour. What a good idea. Tomorrow will be corned beef fritters as we have had three meals from the meat and I it so difficult to slice the remaining bit. It is either that or a version of creamed corned beef on toast.

  2. Yvonne could I just use plain flour instead of the besan flour? I’d like to try these. Thanks, Lorraine.

    • Lorraine, I am sure plain flour would work perfectly well. I think the recipe used besan flour because it was specifically a gluten-free recipe. I like besan flour as it has a nutty, almost earthy taste which works well in savoury recipes and it has a sticky consistency when mixed with damp ingredients such as the zucchini.

      Please let me know how it goes with plain flour as I am sure there will be others interested in the result. 🙂

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