I love my veggie breakfasts but haven’t yet created a really good fritter recipe. I have been a bit turned off fritters in the past as they tend to be overly eggy or come deep fried. These fritters are different. They are light, not at all oily and only use egg whites ( I hate the taste of egg but I find using egg whites, the taste doesn’t come through as strongly- if you have no issue with eggs, feel free to replace the 2x whites with one whole one). Zucchini and corn are both at their best at the moment, making this lovely seasonal summer breakfast (or brunch, lunch or dinner!).
These fritters are gluten free and without the yoghurt on top, can be dairy free too. i have served them here with a simple tomato salsa on top but they would also go well with some fresh peach chutney or maybe a little smashed avocado or mushy minted peas.
- 1 medium zucchini, grated
- 1 cob of corn, husk removed
- ¼ cup buckwheat flour
- 2 egg whites (or 1 whole egg)
- 1 sprig of mint, leaves only
- 2 spring onions, thinly sliced
- salt and pepper
- olive oil, to cook
- To serve:
- natural yoghurt
- 1 large tomato, chopped
- 1 spring onion, thinly sliced
- squeeze lemon juice
- olive oil
- First, cut the kernels of corn from the cob - hold the cob, bottom down, top pointing up and run your knife down the sides of the cob, keeping it close.
- Place your corn kernels in a bowl with the remaining ingredients, mix well and add a pinch each of salt and pepper. This shouldn't look to runny or gooey.
- Heat a non-stick fry pan on med-high heat with a little olive oil, cook the fritter mix in batches, pressing down the mix as you place it in the pan, flipping halfway - this should make 3-4 fritters.
- To serve: mix up your tomato, spring onion, lemon juice and a little olive oil in a bowl, seasoning with salt and pepper. Serve this tomato mix on top of your fritters with a spoonful of thick natural yoghurt.