Ingredients
2 potatoes
I used washed potatoes and left the skin on
1 small brown onion
finely diced
½ cup corn kernels
fresh or tinned
1 cup zucchini
tightly packed, grated
1 cup wholemeal flour
1 baking powder
1 tsp paprika
optional
1 egg
1 cup milk
to taste Salt and pepper
2 tbsp olive oil
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large mixing bowl
- 1 large frying pan
Instructions
- Grate potatoes then squeeze out excess starch with your hands over the sink.
- Add to large mixing bowl followed by remaining ingredients except the oil, adding milk slowly- stir to combine then rest covered for 30 minutes.
- Heat a large frying pan to medium-hot, add the olive oil and place spoonfuls of the mixture in. Cook until golden brown on each side.
Notes
Tip
If you plan on eating the fritters all in one go, turn the oven on to low heat and place the cooked ones on a tray and place in the oven to keep warm.
Storage
These also freeze really well, just wrap individually in cling wrap. When you are ready to eat them, preheat oven to 190C, place on a tray and heat for approx 10 minutes from frozen.
