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  1. Home
  2. Vegetarian Recipes

Zucchini, corn and dill fritters

Delish for dinner tonight and great for lunch tomorrow! Dill, corn and zucchini fritters can be enjoyed the next day or frozen for up to 3 months – how handy! - by Chantal Walsh
  • 24 Jun 2019
Zucchini, corn and dill fritters
Cook: 20 Minutes - Easy - Serves 6
Proudly supported by
Delish for dinner tonight and great for lunch tomorrow! Dill, corn and zucchini fritters can be enjoyed the next day or frozen for up to 3 months – how handy! 

Ingredients

1 zucchini, coarsely grated and excess moisture squeezed-out

1 corncob, husk and silk removed, kernels removed

½ brown onion, coarsely grated

45 g (⅓ cup) frozen peas

2 tbsp chopped dill

100 g Pantalica light smooth ricotta

60 g egg, lightly whisked

Freshly ground black pepper, to season

3 tbsp wholemeal self-raising flour or gluten-free flour

2 tbsp finely grated Parmesan cheese

3 tsp extra virgin olive oil

2 tsp extra-light sour cream, to serve

salad leaves, to serve

30 g sourdough bread roll or gluten-free roll, to serve

dill sprig, to serve (optional)

Method

  1. Put zucchini, corn, onion, peas and dill in a medium bowl. Stir well. Add ricotta, egg, pepper, flour and parmesan. Mix until well combined.                                                         

  2. Heat half the oil in a large nonstick frying pan over a medium-high heat. Add 3 x ¼ cupfuls of mixture to pan. Press down a little. Reduce heat to medium. Cook for 2-3 minutes or until golden brown underneath. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside to keep warm.

  3. Heat remaining oil and cook remaining mixture as above, making 6 fritters in total. Transfer 3 fritters to a serving plate, reserving remaining fritters for another meal (see tips, below). Top fritters with 2 tsp sour cream. Serve with salad leaves, roll and dill sprig, if using.                                                         

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