Corn and zucchini fritters

Nutrient dense corn and zucchini fritter recipe! Served with an avocado and tomato salsa.

Ingredients for fritters

·       2 corn, cut off the cob, then boiled in 1 cm of
water for 5 minutes. Or 1 can of corn
·       2 medium sized zucchini
·       1 bunch of spring onions, or 1 red or brown onion
·       1 can of chickpeas
·       3 eggs
·       1/2 cup of tapioca flour, or preferred flour
·       Large handful of parsley, stalks and all
·       2 tsp paprika
·       Salt and pepper
·       1/2 lemon squeezed, or a splash of apple cider vinegar

Method

Place the chickpeas and spring onion in a food processor and blend until roughly smooth. Add all of the rest of the ingredients, apart from the corn, and blend until the zucchini has a similar consistency to grated, and everything is mixed well. Add the corn and mix in with a spoon! Spoon your mixture into a fry pan on low and cook until nicely golden brown. Serve with avocado salsa and enjoy! Generously serves 4.

Avocado salsa

·       1/2 a small red onion, finely diced
·       1 avocado
·       Large handful of cherry tomatoes, quartered
·       Juice of 1/2 or a whole lemon, to taste
·       Salt and pepper

Optional

·       Finely chopped herbs such as basil
·       1/2 tbs sweet chilli sauce

Method

For the salsa, place onion in a bowl covered in 1/2 lemon juice. Do this step before you make the fritters to allow the raw onion to break down. While the fritters are cooking, mash the avocado into the onion, add all of the rest of the ingredients, and then serve!