Zucchini & Corn Fritters

Leftover vegetables and hunger pangs led to this versatile and tasty snack. One could also use it as an entrée/starter! Served with the yummy tangy spicy tomato chutney

Zucchini comes from the squash family and is like ridge gourd in texture. It also resembles cucumber, but less watery. Not of Indian origin but widely available in most cities or supermarkets.

Makes 15 fritters. Preparation Time: 10 mins. Cooking time: 15 mins

Ingredients

1 cup Sweet Corn kernels

3-4 cloves of garlic

1 cup zucchini, with skin, grated

1/2 cup parsley, chopped finely

3 tbsp onions, finely chopped

2 tbsp maida

1 tbsp milk

Salt & pepper as per taste

oil for roasting & shallow fry

Breadcrumbs for coating

Method:

1. Firstly, roast the sweet corn & garlic at 170°C in a well greased baking tray for about 10 mins or until golden brown spots appear. Simultaneously grate the zucchini,  chop the onions & parsley & keep aside. 

2. Squeeze out the water of the zucchini. In a mixing bowl, add the grated zucchini, corn, parsley, onions, maida, milk, salt, pepper and garlic. Garlic should be soft and mashable.

Mix it all into a dough. It will be a little loose dough.

3. Roll out into 1.5" wide balls & flatten it. Coat them with bread crumbs. Shallow fry them in a non stick pan until slightly golden brown on each side. 

4. Serve hot with ketchup or the spicy tomato chutney! Enjoy!

Notes & Tips:

1. If the mixture gets too loose, you may add a small slice of bread torn into pieces that will absorb the moisture. 

2. You may also add some green chilli paste to make it more spicy. 

3. Do roast the garlic and corn as they lend the flavour to this dish.

4. For Jains: Skip the onion & garlic and add 1 tbsp grated ginger and proceed.