Miguel Maestre's Corn & Zucchini Fritters for Diabetes Australia

Ingredients

1 cup almond meal
75 g (1/2 cup) self-raising flour
50 g finely grated Parmesan or Manchego
Salt flakes and freshly ground black pepper
1/2 bunch chives, roughly chopped
20mL reduced fat milk, plus extra if needed
2 egga
2 corn cobs, husks and silks removed
Olive oil for frying
2 zucchinis, spiralised or julienned
Baby rocke leaves and lemon wedges to serve

Method

Place the flour and Parmesan or Manchego in a large bowl, season with salt and pepper and mix well with clean hands. Add the chives.

Whisk together the milk and eggs in a small bowl, then gradually pour into the flour mixture, whisking constantly to make a thick batter the consistency of creamy mash. Add a little extra milk if needed.

Grate the corn using a box grater to separate the flesh from the cob. Add to the batter and mix well.

Heat a splash of oil in a frying pan over medium heat. Working in batches, lower a small handful of zucchini strips into the batter to coat.

Lift it out of the batter with two spoons, place in the frying pan and cook for 2–3 minutes until golden on the base, then turn and cook for another 1–2 minutes until cooked through.

Remove and drain on paper towel. Repeat with the remaining zucchini and batter to make 12 fritters.

Credits: Diabetes Australia

Photo Credits: Diabetes Australia