Making Lois’ summer vegetable fritter recipes gave me an unexpected sense of nostalgia, as I remembered that mum had made these fritters for us when I was young. Corn fritters, made with freshly shucked corn off the cob in a light batter, and zucchini fritters with a little mint and some feta. Lois keeps both recipes simple so that the flavour and texture of each vegetable stays the central focus.
I like to serve both fritters with a refreshing salad of raw summer vegetables cut into small cubes; cucumber, corn, fresh green beans, cherry tomatoes, red capsicum, mixed with chopped mint, Italian parsley, or coriander, a squeeze of lemon, a good drizzle of extra virgin olive oil and a grind of pepper and sea salt. Serve each person a small pile of fritters, with some salad and dollop of thick Greek yoghurt.
Zucchini fritters (Good Food, p.13)
4 zucchini, grated
2 spring onions, finely chopped
handful of fresh mint, chopped
50g feta, crumbled
1/2 cup flour
4 free-range eggs, beaten
sea salt & freshly ground pepper
In a large mixing bowl, place the grated zucchini, spring onion, mint and feta and grind lots of black pepper over and sprinkle with sea salt. Add the flour and stir until the flour is evenly coating the other ingredients. Pour in the eggs and stir until thoroughly combined. Heat a wide frying pan over a medium heat and add enough oil to make the surface slick. Place heaped tablespoons of the mixture into the pan and cook until golden brown on each side.
Fluffy corn fritters (Good Food, p. 16)
4 medium-sized corn cobs
4 free-range eggs, separated
1/2 cup flour
1 teaspoon sugar
couple of hot sauce
sea salt & freshly ground black pepper
oil for frying (I used avocado oil)
Husk the corn cobs, taking care to remove as much of the corn husk threads as you can. Cut the corn kernels from the cobs using a small serrated edged knife. Chop half of the kernels roughly, leaving the rest whole. Put all of the kernels into a large bowl with the egg yolks, flour, sugar, hot sauce, salt and pepper. Mix well. Put the egg whites into a medium-sized bowl and whisk until soft peaks form. Fold the egg whites through the corn mixture.
Take a large, heavy bottomed frying pan and add a good slosh of oil, to cover the base of the pan and heat the pan to medium-high. Drop in spoonfuls of the batter and fry until the edges of the fritters are firm and the bottoms golden-brown. Flip over and cook the other side. Serve the fritters while they are still hot.