PREP TIME: 15 minutes COOK TIME: 10 minutes SERVES: 3-4
This recipe was made by professional chef Magdalena Rose
A deliciously easy breakfast or dinner option that the kids will absolutely love.
300g zucchini, grated
1/2 teaspoon sea salt
200g raw or canned corn kernels
2 Tbsp chopped herbs (parsely, mint, coriander)
1 shallot, finely sliced
Zest of 1 lemon
2 Tbsp Mt. Elephant Hemp Seeds
2 Tbsp bread crumbs
Around 90g chickpea flour*
Mt. Elephant Hemp & Olive Oil, for frying
Mt. Elephant Vegan Cheesy Sprinkles
Massage sea salt into your grated zucchini in a bowl, and leave for 10 minutes.
Meanwhile, add your corn kernels, chopped herbs, shallots, lemon zest and hemp seeds into a bowl and give it a good mix.
In a separate bowl, squeeze as much liquid as you can out of the grated zucchini. Reserve this liquid and add your grated zucchini to the bowl of corn mix. Add your breadcrumbs to the corn mix and give it all a good stir.
Measure your reserved zucchini liquid and add an equal amount of chickpea flour to it along with the baking powder to create a paste. Now stir this paste through your zucchini corn mix so it’s all nice and coated. If the mixture is sloppy, add another tablespoon of chickpea flour.
Place a frying pan over medium to high heat, and add your oil of choice. When it’s hot, spoon generous tablespoons of your fritter batter into the pan and flatten with the spoon so it resembles a small pancake. Allow it to sizzle for a couple of minutes until it’s golden brown and crispy and then flip to cook on the other side.
Serve with smashed avocado, a squeeze of lemon juice and generous scattering of Mt. Elephant Vegan Cheesy sprinkles. So, so delicious!
- The chickpea flour amount is “approximate” because you’ll need to match it to the amount of liquid you yield from squeezing your grated zucchini. If you yield 70ml, use 70g chickpea flour, if you yield 100ml, use 100g chickpea flour etc.
- You could make the batter the day before and refrigerate it, so it’s ready to go the next morning.