Zucchini Corn Fritters

These freeze will and defrost by lunchtime, so it is always hany to have a batch in the freezer for quick and nutritious lunchbox options.

Prep time 15m | Cook time 30m | Total time 45m | Servings makes 12

INGREDIENTS

3 medium zucchini 1 cup corn kernels, they can be fresh/canned or frozen and thawed ½ red onion diced into small cubes 2 eggs ½ cup chickpea flour 1 teaspoon gluten free baking powder ¼ cup grated gruyere cheese Handful of chopped parsley Salt and pepper to taste Olive oil Yoghurt Herb Dip 5 tablespoons plain Greek yoghurt Good pinch of dried dill A squeeze of lemon Salt and pepper to taste

METHOD

1. Preheat oven to 220°C and line an oven tray with baking paper
2. Place a clean tea towel in a bowl, grate zucchini into the towel and leave aside for 10 minutes
3. In a separate large bowl, add the corn, onion, herbs, eggs, and guyere cheese and season.
4. Now back to the shredded zucchini, hold the tea towel up, and squeeze out the excess liquid from the grated zucchini. You want to remove as much of the liquid as you can
5. Add zucchini to the other ingredients, add the flour and baking powder and mix together well.
6. Spoon some of the mixture, and using your hands, roll into balls and place on a tray lined with baking paper. If the mixture is too wet, you can add a little more flour
7. Once mixture is finished, with your fingers, gently flatten the balls slightly to resemble a round disk.
8. Brush olive oil to the tops then place tray into the oven to cook After 20 minutes or when slightly golden they are done!
9. Let them rest for a few minutes on a cooling rack, stack them up and serve with a good spoon of the yoghurt dill.
10. Mix yoghurt herb dip ingredients in a bowl and serve (best made the night before or the morning of).

Enjoy x

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