1Medium Zucchini (Courgette), gratedApprox 1 cup / 130g
1Small Carrot, gratedApprox 1/2 cup / 60g
1/2Red Capsicum (Bell Pepper), finely dicedApprox 1/2 cup / 75g
75g (½ cup)Corn Kernels
30g (¼ cup)Parmesan, gratedCan be omitted for dairy free version
1tbspParsley, finely chopped
60g (½ cup)Chickpea FlourCan substitute with Plain (all-purpose) flour
1tbspOil, for frying
Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
Add the peppers, corn, parsley and parmesan and mix until combined.
Add the egg and stir until mixed. Finally add the flour and mix until combined.
In a large frying pan, heat 1/2 tbsp of the oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork / spatula. Fry for about 2 to 3 minutes on each side.
Egg Free: I have tested the recipe using flax eggs. They are more fragile to handle but held together to form fritters. Parmesan: Fresh parmesan should be used, not the ambient product you find in the pasta isle. :) Can be omitted to make dairy free. Veggie to Flour Ratio: The amount of flour you need may be depended on how much liquid remains in your veggies, size of eggs and also personal preference. You could start with 1/4 cup (35g) and add more if needed/wanted. Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.