These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.
2 zucchini (grated)
100g of tasty cheese (grated)
1 can of corn kernels (drained)
1 small onion or shallots (finely diced)
A good handful of roughly chopped coriander
1 cup of bread crumbs
Salt and Pepper
The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together. Fry on low in some good quality olive oil and allow to cool on some paper towel.
The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.
Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.
I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.
This recipe makes about 10.