Zucchini and Corn Fritters with Salsa

Zucchini & corn fritters with salsa
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The Modern Mediterran DietRecipe courtesy of Modern Mediterranean Diet by Dr Catherine Itsiopoulos &  Vivienne Koutsis, Macmillan Publishers, RRP $44.99

Every taverna in Greece has kolokithokeftedes (zucchini fritters) on the menu as a starter. They are always served with a dip like spiced feta or tzatziki as a part of lunch or dinner. We have taken this traditional recipe and altered it to create a modern breakfast-style fritter to serve under poached eggs or with smashed avo and sriracha. – Catherine and Vivienne

Zucchini & corn fritters with salsaIngredients

  • 2 zucchini (350 g), trimmed
  • Sea salt and freshly ground black pepper
  • 90 g plain flour
  • 1 × 125 g can corn kernels, drained, or 75 g fresh corn kernels
  • 3 spring onions, white and light green parts sliced
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon finely chopped dill
  • 80 g feta, crumbled
  • 1 egg
  • 1 teaspoon chilli flakes (optional)
  • 175 ml extra-virgin olive oil, for frying
  • Lemon wedges, to serve

SALSA

  • 1 avocado, diced
  • 1 large ripe tomato, deseeded and diced
  • 2 spring onions, sliced
  • 1 tablespoon chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1⁄2 lemon
  • Sea salt and freshly ground black pepper, to taste

Method

Grate the zucchini into a bowl. Add a good pinch of salt and toss it through, then set aside for 20 minutes to draw out the liquid.

Spread the zucchini in the middle of a clean tea towel, roll it up and, over the kitchen sink, twist to squeeze out as much liquid as possible. Return the zucchini to the bowl and add the flour, corn, spring onion, herbs, feta, egg and chilli flakes (if using), season with salt and pepper and mix well. Shape the mixture into eight patties – lightly oiling your hands makes this easier.

Combine all the salsa ingredients in a bowl and mix well. Taste for seasoning and adjust as needed. Set aside to allow the flavours to develop.

Heat the olive oil in a large frying pan over medium–low heat, add three or four fritters and fry for 2–3 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towel.

Serve the fritters topped with the salsa and lemon wedges.

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