Zucchini Corn Fritters

Ingredients

• 3 medium zucchini
• 1 cup corn kernels, they can be fresh/canned or frozen and thawed
• 1/2 red onion diced into small cubes
• 2 eggs
• 1/2 cup flour (I've used chickpea flour)
• 1 tsp baking powder
• 1/4 cup parmesan cheese
• Handful of chopped coriander/cilantro or parsley
• Salt and pepper to taste
• Olive oil
• Serve with Greek yogurt sauce

Instructions

1. 1

   Preheat oven to 425°F / 220°C. Place a clean tea towel in a bowl, using a box grater, grate zucchini into the towel and leave aside for 10 minutes

2. 2

   In a separate large bowl, add the corn, onion, herbs, eggs, parmesan cheese and season

3. 3

   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

4. 4

   Add zucchini to the other ingredients, add the flour and baking powder and mix together

5. 5

   Spoon some of the mixture into 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

6. 6

   Once mixture is finished, with your fingers, gently flatten the balls slightly to resemble a circle

7. 7

   Spray or brush olive oil to the tops and put in the oven for 20 minutes or until slightly golden

8. 8

   Let them rest for a few minutes on a cooling rack, stack them up and serve with a Greek yogurt sauce (ready in 3 minutes)