$ $ $ $ $
• • • • •
20 mins

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4

You can substitute any type of cheese for the grated cheddar, such as crumbled feta, ricotta or even goat’s cheese.
Whisking the egg whites and adding them to the batter at the end results in a much lighter, less dense fritter.

Posted by Murdoch Books Published See Murdoch Books's 78 projects » © 2024 Chrissy Freer / Murdoch Books · Reproduced with permission. · Recipes and images taken from Supergrains by Chrissy Freer (£14.99), published by Murdoch Books.
  • Step 1

    Whisk together the milk and egg yolks in a large bowl. Gradually whisk in the combined flours and baking powder until smooth and well incorporated. Stir through the corn, zucchini, cheese and chives.

  • Step 2

    Use an electric mixer with a whisk attachment to whisk the egg whites into the batter until just combined.

  • Step 3

    Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon 80 ml (2 ½ fl oz/ 1/3 cup) of mixture per fritter into the pan, to cook 2-3 fritters at a time. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate, cover loosely with foil and keep warm. Continue with the remaining batter to make 8 fritters, adding a little more oil to the pan as necessary.

  • Step 4

    Serve the fritters with grilled bacon, avocado and baby spinach.

Made this project? Share your version »


Square 2021 04 02 173905 img 4855

More Projects