As a pescetarian, I am always looking for new recipes to add some excitement to my plate because, lets be honest, veggies day in and day out (peppered with a little seafood here and there) can become boring. Thankfully, my long-suffering guy loves vegetables, salads, soups and fruit – Thus allowing me to push my self-proclaimed culinary skills to exciting (and sometimes weird) heights. He loved my broccoli and blue cheese soup, but a recipe for lettuce soup that I came across didn’t inspire enough reaction from him for me to even attempt making it.
The first time I made these fritters, they were an absolute hit. We ate them straight from the pan! They were meant to be my “meat” item for supper, and an addition to my guy’s plate of roast chicken, but sadly, my plate was bereft of fritters when we got round to dishing up because we ATE THEM ALL!
I adapted the below from the original recipe on the Woolworths site.
Veggie & Feta Fritters
4 Baby marrows (zucchini) grated
2 Medium carrots
1 Cup sweetcorn (fresh off the cob or tinned kernels)
2 Rounds of feta cheese
1 Egg, lightly beaten (I actually used 1 and a half eggs)
1 Tsp fresh thyme
1 Clove garlic, crushed
2 Tbsp flour
4 Small spring onions, finely chopped
125ml Breadcrumbs (preferably panko)
Salt to taste
Coconut oil for shallow frying
- Grate the baby marrows and squeeze out all the liquid (I did it by hand).
- Place in a bowl and add the flour to coat the grated baby marrows.
- Add all the other ingredients and mix to combine.
- Heat the coconut oil in a non-stick frying pan and fry spoonfulls of mixture, flip them when golden on the one side… So simple!
I like to serve this with basil pesto mayo (mix a generous tsp basil pesto with a cup of mayonnaise)
I found that 1 egg was too little and used 1 and a hald beaten eggs. Add the egg a little at a time to ensure the mixture isn’t too wet
I have made these fritters a couple of times, tonight being the most recent (it’s also what inspired me to share the recipe) and they are delicious every time!