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    You are in: Home / Recipes / Vegetable Fritters With Corn Salsa (Can Be Gluten-Free) Recipe
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    Vegetable Fritters With Corn Salsa (Can Be Gluten-Free)

    Vegetable Fritters With Corn Salsa (Can Be Gluten-Free). Photo by **Jubes**

    1/4 Photos of Vegetable Fritters With Corn Salsa (Can Be Gluten-Free)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    **Jubes**'s Note:

    An easy zucchini, carrot and onion vegetarian pancake style of fritter, served with some bottled tomato based salsa, a vege salsa and a dob of sour cream. These fritters make a great vegetarian lunch or dinner and make for a good budget stretcher too. Seems like a lot of ingredients, but you can prepare the salad ingredients while you are chopping the vege for the fritters. This recipe was created for Dining on A $ Competition 2011- using competition ingredients of zucchini, purple onion, cumin, egg and bottled salsa. THis recipe can be made gluten-free by using a blended gluten-free all-purpose flour and gluten-free baking powder (My photos posted to this recipe were gluten-free fritters)

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    Units: US | Metric


    • 1 cup zucchini, grated (about 1 medium sized zucchini)
    • 1/2 cup carrot, grated (about 1 medium sized carrot)
    • 1/2 cup corn kernel (drained canned corn kernels .or defrosted from frozen corn kernels)
    • 1/4 cup cilantro, finely chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1/2 cup purple onion, finely diced (about one small or 1/2 larger sized onion)
    • 2 teaspoons oil
    • 1 -2 teaspoon ground cumin
    • 1 1/2 cups all-purpose flour (I used a store bought flour to make these fritters) or 1 1/2 cups gluten-free all-purpose flour (I used a store bought flour to make these fritters)
    • 3 teaspoons baking powder (ensure gluten-free if required for a gf diet)
    • 2 eggs
    • 1 cup milk
    • oil, extra for cooking


    Other Toppings

    • 1 (8 ounce) bottle salsa, jarred tomato based salsa of your choice (check for gf if required for diet)
    • 1/2 cup sour cream


    1. 1
      Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
    2. 2
      Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
    3. 3
      Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
    4. 4
      Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
    5. 5
      Stir the flour into the vegetable mixture.
    6. 6
      Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
    7. 7
      Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
    8. 8
      Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
    9. 9
      Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
    10. 10
      While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
    11. 11
      To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.

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    Ratings & Reviews:

    • on August 15, 2011


      These fritters were very good. They kind of tasted like egg foo yung to us. I tried one with the salsa and 2 more with gravy and liked the gravy ones better! Easy to make and delicious. Good luck in the contest.

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    • on October 14, 2011


      Loved the combo of veggies, and the toppings were a nice way to dress up the fritters - both for presentation and for flavor! These came out a little doughier than other fritters we've tried, and I think we prefer them with a little less flour so that the veggie flavors are more pronounced, but that's simply personal preference. Thanks for sharing! PAC Fall '11.

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    • on August 15, 2011


      The fritters were pretty good but I felt they needed more spice. The slasa is what made them! Thank you and good luck!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Fritters With Corn Salsa (Can Be Gluten-Free)

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.6
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 6.0 g
    Cholesterol 116.4 mg
    Sodium 1050.3 mg
    Total Carbohydrate 67.0 g
    Dietary Fiber 5.6 g
    Sugars 5.8 g
    Protein 14.9 g

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