It took me quite a while to master the fritter. I could never get them to stick together they would always flop when I was cooking them but finally I have worked it out!
My 3 Tips:
You need to fry with oil, even a oil spray doesn’t give the crispy effect.
You need to squeeze all the liquid out of the vegetables so that they are dry.
The fry pan needs to be hot you want to hear a sizzle when the mixture hits the pan.
2 large zucchini
¼ cup of GF SR Flour
¼ – ½ cup of corn
Pinch of salt and pepper
Grate the zucchini’s and using a tea towel or paper towel squeeze out any excess liquid
Add all the ingredients to a bowl and mix together
Heat a fry pan to a medium heat and add the oil
Place 2 heap tablespoon of mixture into the pan fry for about 3 minutes on each side or until golden and crispy
Repeat and cook the remaining of the mix
Serve with an egg, bacon and avocado or have on their own
These fritters can be enjoyed for breakfast lunch or dinner and can all be made in less than 20 minutes so there is no excuse to not eat healthy. I hope you enjoy these as much as I do.