A deliciously light meal that celebrates the bounty of summer produce ! You can get these sweet little babies on the table in twenty minutes from whoa to go ~ making them the perfect weekend breaki served with fried eggs, avo, sprouts & hot sauce ! They also keep well in the fridge so they make a great lunchbox filler, or serve them cold with a salad for a picnic dinner. Happy days !
Ingredients:
- 1 cup fresh organic corn kernels
- 1 cup tightly packed organic grated zucchini, liquid squeezed out (grate zucchini, pop in a clean muslin cloth or linen napkin, twirl the top of the fabric & squeeze the liquid out until you’ve got a firm ball of zucchini !)
- 1⁄2 cup grated organic cheddar
- 1⁄2 cup organic buckwheat flour
- 1 local free~range egg
- 1⁄4 cup organic milk
- 1 TSP baking powder
- 2 organic spring onions, finely sliced
- Small handful organic parsley leaves, finely chopped
- 2 generous pinches of salt
- Grass fed or organic ghee, for frying
Method:
Combine all ingredients in a mixing bowl & gently stir with a wooden spoon to combine. You will have a moment where it feels like there’s not enough binding happening ~ stick with the mixing for a moment longer & suddenly the batter will come together beautifully.
Preheat a pan over medium heat with a very generous blob of ghee. Once the pan is hot & the ghee has melted, spoon the batter into the pan (make them pikelet sized for ease of flipping !) Cook on medium / low heat until the bottom is golden brown & the batter is starting to firm up before flipping. Continue to cook until they are toasty golden brown on both sides ! Transfer to a serving plate & continue to cook the remaining fritters ~ resisting the temptation to tuck right in if.
Image & Recipe By Jessica Bull
