Zucchini & Corn Fritters

Fritters are filled with childhood nostalgia for me; often made with whitebait or tuatua’s in New Zealand. Now surrounded by organic & biodynamic farmland, the garden provides the ideal seasonal fillers. This classic pairing of zucchini and corn is my go-to. The beauty, as always, is in the simplicity, versatility and fresh, seasonal ingredients. Enjoy from breakfast spreads to easy party entrees and simple dinners.

There’s nothing humble about the fritter.

Ingredients & Recipe

For the Fritters

• 4 cups zucchini, grated

• 2 corn cobs, cut from cob

• 1 medium onion, diced

• 4 eggs, beaten

• ½ cup self raising flour

• 100 ml milk

• 1 tsp each of paprika, salt, pepper

• Handful of parsley, chopped

To make the zucchini & corn fritters. Strain the grated zucchini in a colander to drain any juices. In a bowl combine the strained zucchini with all the other ingredients and mix till combined.

Fry spoonful’s in olive oil until golden brown. Serve warm with minted yogurt & fetta sauce.

For the Sauce

• 4 cups of yoghurt

• 2 cups fetta

• 1 handful mint leaves

• sprig of fresh fennel

• 1 tbsp olive oil

• 1 tbsp fresh lemon juice

• 2 confit garlic cloves

• Pinch salt & pepper

To make the minted yoghurt & fetta sauce. Strain the yoghurt through a muslin cloth overnight (for about 12 hours).

Blend the strained yoghurt with all the other ingredients to create a smooth sauce. Serve with warm fritters and keep leftovers in the fridge to enjoy with salads, roast veggies and cooked meat.