A friend dropped around with an impressive bounty of fresh vegetables from their ample backyard veggie patch which inspired this simple light meal for a warm Friday night on the balcony.

A perfect finish to a busy week – crisp veggie fritters, punchy salsa and a glass of Pinot Gris.   Big sigh……

A cook once : eat twice meal idea

Here’s what you need:

Dry Ingredients

• 1/2 cup plain flour (for GF option use 1/2 cup GF flour) (helps to bind the mixture together)
• 1/2 cup rice flour (this gives an awesome crispness to the fritters)
• 1/4 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chilli powder or cayenne pepper (adjust amount to your chilli palate)

Wet Ingredients

• 1/2 cup water
• 1 egg, slightly beaten
• 1/2 tablespoon lemon or lime juice

Veggies

• 275g fresh kernels (or 1 x 400g tin corn kernels, drained)
• 1 medium zucchini, grated
• 1 medium red onion, quartered and finely sliced
• 1/4 cup chives, chopped
• 1 garlic glove, crushed
• 1/2 bunch fresh coriander stems, chopped (use the leaves for garnishing, in the salad or the salsa for serving – see below)

Olive or coconut oil for frying (preferably coconut oil – it smells sooo good)

Here’s what you do:

1.  Mix the dry ingredients together in a bowl.
2. Mix the wet ingredients together in a separate bowl.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Stir in the veggies.
5. Place in the fridge for about 1/2 hour.
6. Heat oil in a frypan.  Drop 1 tablespoon of the mixture at a time into the frypan and spread each dollop slightly.  Cook on both sides until golden.
7. Drain on paper towels placed on a wire rack – this keeps them nice and crispy.

Serving suggestions:

Serve with a garden salad or a salsa.

They’re good on their own, but are fantastic with a sweet chilli sauce or a yoghurt/lemon dressing.

Delicious hot or cold 🙂

Leftovers are great for a weekend breakfast (with an egg), brunch or lunch.

Enjoy!