Since relocating to Melbourne, I have developed a Sunday ritual. And honestly, my weekend now does not feel complete without it. So this is how it goes:
I wake up at 8.30am to a text message from my auntie which reads “On my way.” So I quickly jump out of bed, get dressed, brush my teeth and tie my hair back. If I have time, I drink coffee, take my vitamins and have a big glass of water. Another text, “Here.” And I run downstairs and hop into her toasty warm car (particularly now that it’s getting chilly). From here, we drive to the Yarra River running trail and run anywhere between 5 and 8km, celebrating with a coffee/ chai tea at the finish line. Once she drops me home, I quickly jot down a shopping list and take myself to my local market.
Now this is something I look forward to nearly all week. There is this trestle table, right up the back of the market, where three lovely Greek boys sell bags of produce they haven’t sold that week. I’m usually lucky and score 3 bags for $5. I spend my time wandering the market, soaking up the atmosphere, and never leaving without a giant tub of the most delicious Israeli Hummus you could imagine.
So how does this story relate to zucchini and corn fritters?
Remember those boys who I buy the bags of vegetables from? Well as of late, I’ve been buying at least one bag of zucchinis per visit. This is the joy of buying produce that is in season! I remember at one point, I nearly had zucchinis coming out my ears! I had no idea what to do with so many zucchinis, and so decided to attempt a zucchini fritter. Safe to say they turned out pretty damn amazing, and I’m excited to share the recipe with you.
Pre-warning: The measurements may vary depending on the size of your zucchinis and the ingredients you have on hand. Most things can be substituted for other alternatives.
- 1.5 – 2 medium sized zucchinis, grated
- 1 can corn, drained
- 1/4 cup non-dairy milk
- 1/2 (maybe a bit extra) cup plain flour
- 1tbsp nutritional yeast
- 1tbsp minced or fresh garlic
- Smoked paprika, salt, pepper
- Vegetable oil for frying.
- Place zucchini into a strainer and coat with a sprinkling of sea salt. Let sit for 10 minutes and then squeeze the water out with your hands.
- Place the zucchini in a large mixing bowl with all the other ingredients (milk last). Stir until well combined.
- Heat a non-stick pan and coat with vegetable oil.
- Use spoonfuls of mixture and form into patty shapes.
- Fry until golden brown and then flip. Repeat on the other side.
- Pat the oil off with paper towel, serve and enjoy.
These are best enjoyed straight away, but can be kept in the fridge and reheated for a few days.