CORN & ZUCCHINI FRITTERS
- 250 g CORN KERNALS
- 1 BROWN ONION finely diced
- 1 Cup GRATED ZUCCHINI
- 1/2 Cup PLAIN FLOUR
- 1/2 Cup POLENTA
- 1 Cup SOY MILK
- 1 Tsp SMOKED PAPRIKA
- 1 Tsp GARLIC POWDER
- 1/2 Tsp SALT
- 1/2 Tsp PEPPER
- 1 Cup PANKO BREAD CRUMBS
- OLIVE OIL For Frying
Grate the zucchini and then place it in a cloth and squeeze until all of the excess water is removed.
Add the diced onion, zucchini and corn in to a bowl and stir until mixed together.
In a seperate bowl, combine the flour, polenta, paprika, garlic, salt and pepper. Mix to combine.
Add the soy milk and whisk until the batter is smooth.
Add the batter to the bowl if corn/zucchini/onion and mix until combined thoroughly.
Grab some of the fritter mixture and shape it how you would like, coat the outside with panko bread crumbs and then fry the fritters.
The fritters are best cooked by shallow frying for approximately 2 minutes on each side. Remove the fritters from the pan and remove excess oil using a paper towel.
Serve with a dipping sauce of your choice or as a side.