1 corn cob, husk and silk removed, or 150g frozen corn kernels, defrosted
2 medium zucchini, finely grated
2 medium carrots, peeled and coarsely grated
2 Tbs finely chopped flat-leaf parsley (optional)
3 eggs, lightly beaten
125g plain flour
Lemon and Herb Mayonnaise:
90g good-quality whole egg mayonnaise
1 Tbs finely chopped flat-leaf parsley
2 tsp lemon juice
Pinch of sea salt
Bring 250mL of water to the boil in a medium saucepan. Add the quinoa, cover with a lid, reduce the heat and simmer for 15 minutes, or until all the water has been absorbed. Remove the pan from the heat, place a clean tea towel (dish towel) over the pan, cover with the lid and leave the quinoa for 5–10 minutes to absorb the remaining steam. Then cool.
Heat the oven to 200 C (180 C fan-forced) and line a baking tray with baking paper. If you are making the lemon and herb mayonnaise, combine the ingredients in a small serving dish while the quinoa is cooking.
If you are using a corn cob, lie it on a board, then slice the kernels off each side using a sharp knife. Put the corn kernels in a bowl. Gently squeeze the liquid out of the zucchini and carrot in a tea towel (dish towel) or using clean hands, then add it to the corn along with the parsley (if using). Mix to combine.
Add the cooled quinoa and mix again. Add the egg and flour and season well with salt and pepper to taste. Mix to combine.
Add sufficient oil to just cover the base of a large non-stick frying pan and heat over a medium–high heat. Put heaped tablespoons of the batter into the pan and press down gently with the spoon to flatten slightly. Cook the fritters for 3 minutes until the base is golden. Turn over and cook for a further 2 minutes, then transfer to the lined tray. Finish cooking the fritters in the oven for 5 minutes.
Serve the fritters accompanied by the mayonnaise, if desired, or just plain mayonnaise.
Credits: This is an edited extract from Dinner Like a Boss by Katy Holder published by Hardie Grant Books RRP $29.99 and is available in stores nationally.
Photo Credits: Benito Martin