Corn and Zucchini Fritters with Cottage Cheese
Cottage cheese with eggs make for a high protein fritter. Always a firm favourite for the entire family they are great served with a green salad and Fatima’s sweet chilli aioli. Sub in ricotta in place of cottage cheese if you prefer!
Ingredients
2 zucchini
2 cobs corn, shucked (or use 1½ cups defrosted frozen or tinned corn kernels)
1 clove garlic
2 eggs
Small handful basil leaves
220g cottage cheese or ricotta
30g freshly grated parmesan
¼ cup milk
1 cup (150g) plain flour
1 tsp baking powder
Oil or clarified butter for frying
Method
Grate the zucchini, season with some salt, put into a colander and drain for 20 minutes while you prepare the remaining ingredients.
Put half the corn in a food processor with the garlic, eggs and basil leaves and blitz to a puree. Transfer the mix into a large bowl.
Squeeze the zucchini to remove any excess liquid and add to the bowl along with the cottage cheese, the remaining corn, parmesan and milk. Sift the flour and baking powder and fold until just combined.
Heat the oil in a frying pan (or on the hot plate of a BBQ) and in batches, add large spoonfuls of batter to the pan. Cook for around 3 minutes on each side until golden. Keep warm on a tray in the oven while you make the remaining fritters.
Serve with Fatima’s sweet chilli aioli or your favourite salsa and a salad.