A perfect Meatless Monday meal! These zucchini sweet corn fritters are light, easy and perfect for dinner!
Meatless Monday! We're trying to make it a thing at the moment! We've been trying really hard to cut back on the amount of meat we eat at the moment, and for a number of reasons. One - we've watched a few too many documentaries for our liking that shows the hidden truths and facts behind the meat industry in America which has kind of scared us off a little bit. Back at home we had this beautiful organic butcher that sold THE BEST meat! We knew exactly where the meat had come from and where the farm was and were the meat was raised it was the most amazing butcher! So far we haven't come across anything like that here yet, not to say that there isn't decent organic butchers in Portland, we just haven't found them yet! I like to know where my food comes from, and I'm not entirely sure I can trust the labels over here. Same goes for poultry, like eggs, chicken and turkey mince. We try to eat organic, but am never quite sure what the go is and whether the labels are trustworthy (NB - this is also the same as in Australian most of the time!!) That's part of the reason why we've tried to cut back on our meat intake. The second reasons I guess comes from the desire to be more environmentally conservative. A mass amount of the Amazon Rainforest is being killed off to make space for ranches, and not to mention the amount of methane produced by large-scale agriculture. Being a Geography teacher, I have become more aware over the years of just how much environmental destruction the meat industry is responsible for, and I am definitely NOT a supporter of mass agriculture. The third reason is, simply, compared to vegetables ,grains, and fish, meat is too damn expensive!
So in an effort to reduce our meat intake, we have decided to try adding at least two to three vegetarian meals into our food prep each week. We've definitely been able to cut down our red meat intake to maybe once, if not no times per week, whilst we probably have chicken once a week and for lunches, and fish twice a week. I don't think I could give up fish just yet! But red meat is on the way out! I have found transitioning to more vegetarian meals quite difficult I'd admit, just because we probably have one or two go to vegetarian meals, like our Indian dhal or spicy lentil soup. Whilst these are probably our two favourite vego meals, they're not really suited for the warmer weather, which is where our zucchini sweet corn fritters come into play! I was looking for ideas for easy, light vegetarian meals that would be suited for summer and remembered Mum making these ages ago! I vaguely remember what was in them, so had a crack at recreating the recipe to serve two and voila, these zucchini sweet corn fritters were born. These fritters are SO easy to make, super light, and are really quite delicious! I found that I got nine out of this batch, mainly because I wanted one as a taste test to start off with to eat straight away because I was hungry, but I reckon you could easily lower that to 8, decent sized fritters! Which gives you 4 each woohoo! Paired with a simple salsa or side salad, they really make the perfect light and easy summer meal!
So happy Meatless Monday! And remember, if you make anything tag us on Instagram #healthypears
📖 Recipe
Zucchini Sweet Corn Fritters
Ingredients
- 2 zucchini's finely grated
- 1 fresh corn cob or sub 1 tin corn kernels
- 2 tablespoon parsley finely chopped
- 1 egg
- ½ cup plain flour
- ¼ brown onion finely diced
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Grate zucchini's and squeeze out any excess water.
- Cut the corn kernels off the cob.
- Place zucchini, corn, parsley, egg, onion and flour in a large bowl.
- Season with salt and pepper to taste.
- Heat olive oil in a large fry pan over medium to high heat.
- Once pan is hot, spoon a dessert spoonful of the mixture into the pan, shaping into round disc and lightly flattening with spatula. I found that 4 per pan worked best.
- Cook fritters on one side for 2-3 minutes, or until golden brown, then flip and repeat other side.
- Once fritters are cooked through and golden, transfer to a plate lined with paper towel to absorb extra oil.
- Serve with side salad or salsa.
Notes
Nutrition
Join the discussion:
-What is your favourite vegetarian meal?
Georgie says
These zucchini corn fritters are a quick easy recipe that the whole family will love. Great for dinner, lunchboxes or an afternoon snack.
Karen Kerschen says
[not intended for print]
Your use of an apostrophe in the plural for zucchini is WRONG.
Apostrophes are used to show relationship/ownership (as in Heather's recipe).
Plurals never take apostrophes.
Otherwise, your web presentation is quite lovely, and I'm tempted to try the recipe.