Corn Fritters

We’re big believers in having an emergency “throw-all-your-leftover-veggies-together” recipe up your sleeve. This is one of our favourite!

Published
Servings
Serves 12
Prep Time
10m
Cooking Time
15m

Ingredients

Everything for 12 servings

  • 2 cups corn kernels, fresh or frozen (thawed)
  • ½ cup carrot (~1 small carrot), shredded and lightly squeezed
  • ½ cup zucchini (~1 small zucchini), shredded and lightly squeezed
  • ½ cup spring onions, chopped
  • 1 tbsp dill, chopped
  • 1 cup cottage cheese
  • ½ cup shredded cheese (tasty or mozzarella work well)
  • 2 eggs
  • 1 cup wholemeal flour
  • Crack of black pepper

Method

1

In a large bowl, mix together all the wet ingredients until well combined.

2

Mix through the dry ingredients until no flour streaks remain and mixture is sticking well together. (Can adjust amount of flour here to make more or less sticky).

3

Heat a medium pan over medium heat. Drizzle enough olive oil so that the base of the pan is evenly coated, to shallow fry. Scoop a heaped tbsp of the mixture and, using your hands, mould into a patty. Place into the pan and slightly press down, keeping the compact shape. Cook 3-4 fritters at a time, being careful not to overcrowd the pan.

4

Cook the fritters for ~3-4 mins on each side, until golden. Transfer to a plate lined with paper towel.

5

Note: corn fritters can also be made in the air fryer. Line the base of an air fryer with baking paper and shape the fritters as you would for cooking in the pan. Spray with some olive oil and 180°C for 20-25 mins, flipping halfway through.

6

Serve with dill mayonnaise.