Name: Zucchini and corn fritters with creme fraiche
Cook time: 40 min
Total time: 40 min
Ingredients: Zucchini and corn fritters with crème fraîche; 1/2 cup plain flour; 1/2 cup self-raising flour; 2 eggs; 1/2 cup yoghurt; 1/2 teaspoon caster sugar; 410 gram canned corn kernels, drained; 2 small_piece zucchini, coarsely grated; 2 clove garlic, crushed; 1 small_piece red onion, finely chopped; 2 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh tarragon; 1/4 cup finely grated parmesan cheese; 2 tablespoon olive oil; 3/4 cup creme fraiche; 1/3 cup pine nuts, roasted; 1/3 cup small fresh basil leaves

Ingredients

Zucchini and corn fritters with crème fraîche

1/2 cup plain flour

1/2 cup self-raising flour

2 eggs

1/2 cup yoghurt

1/2 teaspoon caster sugar

410 gram canned corn kernels, drained

2 small_piece zucchini, coarsely grated

2 clove garlic, crushed

1 small_piece red onion, finely chopped

2 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh tarragon

1/4 cup finely grated parmesan cheese

2 tablespoon olive oil

3/4 cup creme fraiche

1/3 cup pine nuts, roasted

1/3 cup small fresh basil leaves

Method

Zucchini and corn fritters with crème fraîche

1.In a large bowl, sift flours. Whisk in eggs, yoghurt and sugar. Stir in corn, zucchini, garlic, onion, chopped herbs and cheese; stand 15 minutes.

2.In large frying pan, heat oil and cook heaped teaspoons of fritter mixture, in batches, until browned both sides. Cool on wire racks.

3.Serve fritters topped with creme fraiche, pine nuts and basil leaves.

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving.
Note

Women's Weekly Food