iatebrisbane.com

There’s certainly nothing highfalutin about this recipe. It ticks a few boxes for me though for a good mid-week dinner. It’s relatively quick, it has stacks of vegetables in it and it’s especially good for those days where you just want to binge out on carbs. The fritters don’t taste healthy but they are pretty good for you – just use a spray olive oil if you want to keep the fat content down.

These can sometimes be a little dry by themselves so I usually serve them with a fruit or tomato chutney. But, as per usual I didn’t have any so I made a quick mix of sliced roma tomato (seed and membranes removed) and capsicum that I roasted and skinned. This is something else that doesn’t taste healthy but really is. I hear a lot of people saying ‘don’t bother roasting your own capsicum, just buy it bottled’ but it’s completely drenched in oil and… well… bleh – it’s so fricking easy to make yourself.
1. Cut the top stalk and bottom of a capsicum
2. Cut down the length of the capsicum and open it up so it lies flat. Remove all the membraney bits (by sliding the knife along the flesh)
3. Pop it under the grill, skin side up on high and forget about it until you can smell smoke (really!) and it goes completely black
4. Grab it with a set of tongs and put it into a ziplock bag, or any other plastic bag, or glad wrap
5. Wait 10 minutes or so, then grab a corner of the skin and start pulling it away from the capsicum flesh.
6. TA DA! finished. It’s so easy and the flavour is awesome.

Ingredients for the fritters
440g can creamed corn
1/2 (or full) zucchini
2/3 cup wholemeal flour
1tsp baking powder
1 egg
1 medium onion
2 cloves garlic
1/2 cup milk
salt
pepper

(Oh! put a handful of cheese in it if you like, Or some crispy fried bacon, just for something different)

Method

1.  Dice the onion finely, crush the garlic, and with a little olive oil fry over medium-high heat until browned. Cool a little and add this to a bowl
2.  Grate the zucchini into the bowl and then add the creamed corn, flour, baking powder, salt and pepper
3.  Add the milk, Separate the egg and add the yolk to the bowl. whisk the egg white until fluffy. (you don’t need to go to this extreme. This technique just makes them a little lighter. Simply crack the egg into the bowl if you like)
4.  Add the egg white to the bowl and stir to combine

5.  Heat a non-stick frypan and add a little butter and olive oil (Butter tastes better and the olive oil stops the butter from burning)
6.  Drop large tablespoonfuls of batter into the pan. 3 should fit into a normal sized pan
7.  Once browned on the bottom and starting to set, flip over and cook the other side
8.  Take the fritters off the pan and keep in a warm place while you cook the rest of them.
9.  Serve with tomato chutney or something similar or the capsicum tomato salady thing.