Easy Corn & Zucchini Fritters

I whipped these up really quickly because I already had the ingredients and I am road testing ’10 sandwich-less lunch box ideas under $10′ and I was going to start with these.  My husband thinks zucchini is ‘gross’ and ‘weird’.  When he comes home for a stopover off night shift (we are a FIFO family) he doesn’t want a big heavy meal but he needs more then toast or cereal.  In the thermie they took 4 seconds on turbo function (kid you not), if you have a food processor – or even a hand grater, thats pretty much all you need for your prep. I think this cost me about $5 all up to make.  Try and bulk up when zucchini is on special, or even better, go to the markets and buy them straight from the growers themselves.  This is a great alternative to a sanga in the lunch box too.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!