Corn & Zucchini Fritters – Sunday Breakfast

Scotty is having to work all three days of the long weekend. Not wanting him to miss out on a cooked Sunday breakfast, I got up when his alarm went off this morning and made him a tasty treat to start the day while he got ready.

I may have mentioned in yesterday’s post that the cook top was broken, well it seems I didn’t really think through all the alternative cooking options when I was at home yesterday. It wasn’t till Scotty returned home from work and I was explaining that all the dishes I had planned to cook required a frypan, that he said “so… why don’t you just use the flat grill or the BBQ?”. This realisation meant that I could cook him the corn and zucchini fritters I had planned to cook all along.

Now corn is my favourite vegetable – I think it’s a textural thing. However it should be noted that I never EVER eat tinned corn… not when it is so simple to cook tasty corn on the cob. A few years back my sister ingeniously taught me that if you buy corn cobs in the husk you can throw the whole thing in the mircowave (husk on) for 3 – 4 minutes (depending on your microwave) and the sweet corn will come out juicy and succulent. You then just serve it on the cob or cut the kernals off if required in a recipe. You will never need to boil it or buy it in cans again!

I love corn fritters for brekkie and I love then even more with bacon. However, in an attempt to not make them any more unhealthy than they need to be I decided on leaving the bacon out today. I served them up to Scotty and we sat down for a quick 15 minutes before he bundled out into the rain and off to work.

They were light, fluffy and juicy, and the zucchini was a perfect addition for a bit of extra flavour.

CORN AND ZUCCHINI FRITTERS

1 large corn cob, cooked with kernels removed
1 medium zucchini, grated
2 eggs, lightly beaten
1/3 cup milk
1 cup self-raising flour
1/2 teaspoon ground cumin
salt and cracked black pepper
wild rocket leaves, to serve
chopped avocado, to serve

Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.Serve the cakes with chopped avocado and wild rocket leaves (and a little sweet chilli sauce if you like)