Corn Zucchini Fritters
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Ingredients
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, grated
  • ¾ teaspoon ground cumin
  • 2 cups corn kernels (cooked frozen or canned)
  • 2 zucchinis, grated
  • ½ cup self rising flour
  • 4 eggs, whisked
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • Vegetable oil for frying
  • --------------------------------------
  • For the Yogurt Sauce
  • 2 cups (high fat) Greek plain yogurt
  • 2 garlic cloves, grated
  • ¼ cup olive oil
  • Salt to taste
Instructions
  1. Heat the 2 tablespoons of olive oil in a pan and sweat the onions (avoid browning). Add the garlic and cumin and cook for 30 seconds till fragrant. Season with salt and pepper and remove from heat. Let the mixture cool slightly.
  2. In a large bowl, combine the onion, corn, zucchini, flour, eggs, fresh herbs and season with salt and pepper. Mix the ingredients till they are well combined.
  3. Coat a pan with about half a centimetre deep of vegetable oil and heat. Using a large spoon, dollop the mixture in the pan and oil and cook for approximately 4 minutes per side till nicely browned and cooked through. Place cooked fritters on a plate lined with paper towels and repeat with the remaining batter.
  4. For the garlic sauce, combine all the ingredients in a medium bowl and mix well.
  5. Serve fritters warm with a dollop of the garlic sauce.
Recipe by Swine + Wine at https://www.swineandwine.ca/walking-in-the-shoes-of-a-vegetarian/