Recipe #2 Zucchini & Corn Fritters

I whipped these up for lunch when our garden was bursting with fresh zucchini’s and cobs of corn. Using soda water instead of still water or milk makes the batter light, crispy, and vegan friendly!

I like lots of spice but if you prefer less, use half the amount of cumin and/or coriander. As usual, I tend to just throw stuff in without exact measurements just like a nonna does, so chef’s choice when it comes to herbs and spices!

• Makes roughly 16 medium fritters •

Batter

• 1 cup flour

• 2 tbsp. Rice flour

• 2 tsp. Ground cumin

• 2 tsp. Ground coriander

• 1.5 tsp salt

• A good grind of pepper

• Soda water

Whisk together and slowly add soda water until batter is the consistency is pourable (similar to pancake batter).

Stir in -

• 1 medium zucchini (550g ish)

• 1 cob of corn or 1/2 cup corn kernels

• 1 spring onion, finely chopped

• Handful of fresh herbs, finely chopped (coriander, mint, chives, parsley)

• Fresh chopped chili (optional)

Heat up skillet and put a good gulg of high smoke point oil in - I use grapeseed or coconut. The amount is up to you, a healthy shallow fry or a extra tasty deep fry…

It’s always good to start by frying one and doing a taste test - does it need more salt? More spice? More water for the batter? Have a play and see how you go!

(Pictured below with the Beach & Forest favourite, Old Faithful)