serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Fritters
- 2 large zucchinis, grated
- Corn kernels from 2 cobs of corn (about 200 g kernels, you could use frozen kernels)
- 200 g cooked quinoa
- 150 g cornflour
- 1 tsp smoked paprika
- 1 tsp salt
- Extra virgin olive oil
Whipped tofu
- 150 g silken tofu
- Lemon juice, to taste
- Salt, to taste
To serve
- ¼ cup coriander leaves
- ¼ cup mint leaves
- Pickled jalapenos
- Extra virgin olive oil
Instructions
- In a large bowl prepare your fritter mix: Add the zucchini, corn, quinoa, cornflour, smoked paprika and salt and mix thoroughly until you have a chunky batter.
- Preheat a non-stick frying pan over medium-high heat and allow to come to temperature before adding a good drizzle of olive oil and placing heaped tablespoons of the batter into the pan. Cook the fritters for 3-4 minutes a side or until golden brown and crispy.
- Meanwhile to make the bean curd, place the silken tofu into your food processor along with a squeeze of lemon juice and a pinch of salt before blitzing on high for 2-3 minutes until you have achieved a smooth consistency. You may have to wipe the sides of the bowl down with a spatula to ensure it is evenly mixed. Adjust the seasoning and set aside.
- Once the fritter mix is completely cooked divide the fritters among 4 plates and top with a good dollop of sauce and a generous topping of herbs. Alternatively, you can spread the sauce on the plates before adding the fritters and garnishing with herbs. Serve with sliced jalapeno.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
