Meat Free Monday

by

sweet%20corn

Our beautiful autumn weather is continuing and on Saturday I took a walk in the park and paid a visit to the farmer’s market held there each weekend. I made straight for the stand of glorious yellow sweet corn and bought some to cook later. Cooked sweet corn has significant antioxidant activity, which has been suggested to reduce the chance of heart disease and cancer, although this has not been definitively proven in practice. What has been proven though is that cooked sweet corn retains its antioxidant activity, despite the loss of vitamin C through the normal process of cooking. I decided to try something different with the corn and came across this recipe for fritters which made a delicious lunch with some fresh salad from the market. The amounts given served two generously with some left over, which I froze for another time.

Sweet corn and Courgette/Zucchini Fritters

Ingredients

  • 1 1/2 cups self-raising flour
  • 1 cup soya milk
  • 2 eggs
  • 2 large corn cobs, kernels removed
  • 1 courgette/zucchini, trimmed, grated
  • olive oil, for shallow-frying
  • 1 cup tzatziki dip, to serve

Method

  1. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and eggs together in a jug until combined. Pour over flour. Stir until smooth. Add corn and corgette/zucchini. Stir until well combined.
  2. Add enough oil to a large, non-stick frying pan to cover base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, spoon mixture, 3 fritters at a time, into pan. Cook for 3 to 4 minutes each side or until golden and firm to touch in the centre. Transfer to a wire rack to cool.
Category : Healthy Recipes
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