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

Name: Vegetable Fritters With Corn Salsa (Can Be Gluten-Free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 236.59 ml zucchini, grated (about 1 medium sized zucchini); 118.29 ml carrot, grated (about 1 medium sized carrot); 118.29 ml corn kernel (drained canned corn kernels .or defrosted from frozen corn kernels); 59.14 ml cilantro, finely chopped; 2.46 ml salt; 2.46 ml black pepper, freshly ground; 118.29 ml purple onion, finely diced (about one small or 1/2 larger sized onion); 9.85 ml oil; 4.92-9.85 ml ground cumin; 354.88 ml all-purpose flour (I used a store bought flour to make these fritters) or 354.88 ml gluten-free all-purpose flour (I used a store bought flour to make these fritters); 14.78 ml baking powder (ensure gluten-free if required for a gf diet); 2 eggs; 236.59 ml milk; oil, extra for cooking; 118.29 ml corn kernel (canned or defrosted from frozen corn kernels); 59.14 ml purple onion, finely chopped; 59.14 ml cilantro, finely chopped; 0.25 ml salt (to taste); 0.25 ml pepper (to taste); 2.46 ml lime juice; 226.79 g bottle salsa, jarred tomato based salsa of your choice (check for gf if required for diet); 118.29 ml sour cream

Submitted by Jubes

"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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photo by Jubes

Ready In:: 30mins
Ingredients:: 22
Serves:: 4

ingredients

Fritters
236.59 ml zucchini, grated (about 1 medium sized zucchini)
118.29 ml carrot, grated (about 1 medium sized carrot)
118.29 ml corn kernel (drained canned corn kernels .or defrosted from frozen corn kernels)
59.14 ml cilantro, finely chopped
2.46 ml salt
2.46 ml black pepper, freshly ground
118.29 ml purple onion, finely diced (about one small or 1/2 larger sized onion)
9.85 ml oil
4.92-9.85 ml ground cumin
354.88 ml all-purpose flour (I used a store bought flour to make these fritters) or 354.88 ml gluten-free all-purpose flour (I used a store bought flour to make these fritters)
14.78 ml baking powder (ensure gluten-free if required for a gf diet)
2 eggs
236.59 ml milk
oil, extra for cooking
Salsa
118.29 ml corn kernel (canned or defrosted from frozen corn kernels)
59.14 ml purple onion, finely chopped
59.14 ml cilantro, finely chopped
0.25 ml salt (to taste)
0.25 ml pepper (to taste)
2.46 ml lime juice
Other Toppings
226.79 g bottle salsa, jarred tomato based salsa of your choice (check for gf if required for diet)
118.29 ml sour cream

directions

Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
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.
Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
Stir the flour into the vegetable mixture.
Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
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).
Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
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.
While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
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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Reviews

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.

CJAY8248
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.

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

Sharon123