Please Pass the Recipe

sharing recipes from one generation to the next

Zucchini, Corn and Carrot Fritters

zucchini corn & carrot fritters servedVegetable fritters are a brilliant way to get the grandkids to eat vegies. No amount of coaxing will convince them that if they want to see eye to eye with their 190cm Papa they need to eat their vegies! Kids are just so damn smart these days that all my old tried and true tricks fall on deaf ears. These make a brilliant wheat free choice for those with food intolerances. There is a recipe for  vegie fritters using leftover cooked veg here.

1 zucchini

1 teaspoon salt

1 cob of corn

1 carrot

Small piece of red capsicum

1/2 cup GF plain flour

1/2 cup whole meal spelt flour

1/2 cup grated Parmesan cheese

1 teaspoon baking powder

1/4 cup milk

2 eggs

1 teaspoon Dijon mustard

Wash the zucchini, shred it coarsely into into a colander. Sprinkle over the salt, toss to combine, then allow the zucchini to drain for 20 – 30 minutes. Rinse the zucchini under cold running water then squeeze dry.

Meanwhile, coarsely shred the carrot and cut the kernels from the cob of corn.  Finely dice the red capsicum. Sieve the flours and baking powder into a large bowl. Add the cheese and vegetables. Lightly whisk together the eggs, milk and mustard. Make a well in the centre of the dry ingredients, pour in the liquid then stir to thoroughly combine. You will have a stiff batter.

Heat a shallow pan, add some grapeseed oil to about 1 cm depth. Drop large spoon fulls of the batter into the oil and cook the patties until they are golden brown and firm to the touch in the centre.

Delicious served with Indian Style Mango chutney and salad.

Makes 12 large fritters


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

8 comments on “Zucchini, Corn and Carrot Fritters

  1. Pingback: Cauliflower, Quinoia and Feta Fritters | Please Pass the Recipe

  2. Ali
    February 15, 2013

    These look great! I agree, kids today seem to be a lot smarter than I was…all my mum had to do to hide vegies was to put them in mashed potatoes! Will definitely give these a try!


  3. marymtf
    February 8, 2013

    I know some adults who will love these fritters. 🙂


  4. Cheap Luxury
    February 7, 2013

    Delish!!! I like the idea of the mango chutney served with it. It is making my mouth water 🙂


    • ladyredspecs
      February 7, 2013

      At least thoughts are low joule!😄


      • Cheap Luxury
        February 7, 2013

        True! It is a good thing or else an our on WordPress would mean hours in the gym 🙂


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This entry was posted on February 7, 2013 by in Breakfast and Brunch, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Vegetarian and tagged , , .
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