A hearty breakfast recipe that perfectly accompanies a poached egg or two.
At a glance
Approx 30 minutes
2 medium Zucchinis, grated
1 pinch salt
1/2 cup corn kernels, cooked & drained
1/2 cup grated Jarlsberg cheese
1/2 cup grated Parmesan cheese
1/3 cup plain flour
1 tsp baking powder
Sour cream to serve
Place the grated zucchini in a colander (over a sink or saucepan) and sprinkle some salt over. Toss and leave in the colander for 10 minutes.
Using your hands, squeeze as much liquid as you can out of the zucchini, then discard liquid. Place the zucchini in a bowl and combine with corn, cheeses, egg, flour and baking powder, mixing well. Ingredients should be evenly distributed.
Heat a thin layer of oil in a frying pan over medium heat. Dollop in spoonfulls of mixture into the pan and press them down with a spatula to gently flatten. Do this in batches so as not to overcrowd the pan.
Allow the fritters to cook for around 3 minutes (depending on heat of the pan), until underside starts to brown. Flip and cook for about 2 minutes on the other side. Remove from pan and set aside until all fritters are cooked.