There are lots of recipes for zucchini fritters that inspired this one, but it’s pretty much my own take on how I like them.
This recipe makes about 30 fritters the size of golf balls. Baking is faster and less work, but pan-frying is the usual way to make these, so another option if you don’t mind doing them in batches of about 8 or 10.
3 medium zucchini, shredded in a food processor or cheese grater
1/2 tsp sea salt
2 shallots, chopped into thin slices
the kernels cut from 1 cob of corn
3/4 cup chickpea flour (besan flour)
1 teaspoon baking powder
2 flax eggs (2 tbsp flaxseed, ground to powder, then mixed with 1/4 cup water)
3 teaspoons seasoning of choice (e.g. cajun, italian, indian, whatever you’re in the mood for)
2-3 tbsp macadamia oil
Salt the zucchini and let it sit for about 30 minutes in a sieve over a bowl. Squeeze out the liquid.
Set the oven to 180 Celcius.
Mix the shredded zucchini with the remaining ingredients and place in the fridge for 20 mins to help it set to a manageable consistency.
Make golf-ball sized fritters from the batter. If baking, coat two foil-lined baking sheets with half of the macadamia oil. Flatten golf-ball sized lumps of batter to about 1cm high. Use a pastry brush to coat the tops with the remaining macadamia oil. Bake in the oven for 15 mins, then turn the fritters over and bake for another 10 mins. That’s it; eat and enjoy.
If frying, just flatten them as you add them into a pan of hot macadamia or avocado oil. Give them about 3 to 4 minutes per side.
Then drain on absorbent paper. Then eat and enjoy.