Quick & Easy meal for dinner with steamed vegetables and/or oven baked wedges with plenty of leftovers for lunch the next day served with salad.
I usually freeze left over cooked quinoa which I have ready for this recipe - just pour boiling water over to defrost. This is a favorite in our house as my young daughter loves the fritters. I have modified the recipe slightly which I sourced from Wholefoods for Children by Jude Blereau.
1 zucchini (about 250g)
2 cobs of corn
½ onion, finely chopped
2 T arrowroot flour or cornflour
½ cup cooked quinoa
3 eggs, lightly beaten
2 T finely chopped basil, dill or parsley
Salt & Pepper to taste
Olive oil or coconut oil for frying
Grate the zucchini, then place it in a clean tea towel and roll up. Twist the ends of the tea towel, squeezing the juice from the zucchini, then place in a bowl. Cut corn kernels from the cob and add to zucchini, add the onion, quinoa, eggs, herbs and a pinch of sea salt and pepper, lastly and flour and combine well.
Pour oil into a large frying pan to cover the base well and place over medium heat. When the oil is hot but not smoking, place a heaped tablespoon of mixture into the pan and cook for 3-4mins each side or until golden. Drain on paper towels. Fritters will keep for 3 days in fridge in airtight container or you could try freezing.