Zucchini and Corn Fritters With Black Bean Salsa

Zucchini and Corn Fritters With Black Bean Salsa

CategoryDifficultyIntermediate

Zucchini and Corn Fritters With Black Bean Salsa: A healthy, vegetable-filled recipe full of flavour and all things good!

Prep Time20 minsCook Time15 mins
Zucchini and Corn Fritters
 3 Zucchini (grated)
 1 Carrot (grated)
 400 g Corn Kernels
 6 Spring Onion Sprigs
 1 ½ cups Plain Flour (possibly more if needed)
 2 Garlic Cloves (crushed)
 1 tsp Salt and Pepper
 1 Egg (beaten)
 3 tbsp Olive Oil
Black Bean Salsa
 1 Green Capsicum
 1 Red Onion
 1 tbsp Paprika
 400 g Italian Diced Tomatoes
 400 g Black Beans
 400 g Chickpeas
 280 g Fresh Spinach
1

Begin by placing grated carrot and zucchini in a large mixing bowl. Drain the corn kernels and add to the bowl.

2

Add chopped spring onions, garlic and salt and pepper. Add the flour and beaten egg, stir together until well combined. Allow to sit for at least 5 minutes while the flour absorbs the moisture from the zucchini (if mix is too runny and won't form into patties, add more flour).

3

Meanwhile, to make the black-bean salsa chop the capsicum into small cubes, dice the onion and add both to a medium sized bowl. Add the paprika, italian diced tomatoes, drained chickpeas and black beans, stir.

4

Bring a medium sized saucepan to a medium heat and add the black bean mix. Stirring occasionally until the mixture thickens, allow to simmer while you make the fritters.

5

In a large saucepan or electric frying pan, grease with olive oil and bring to medium heat. Scoop out a spoonful of mixture at a time and cook on the pan for approximately 3-5 minutes each side, until light golden brown.

6

Serve fritters with black bean salsa and a large handful of fresh spinach on the side.
Serving suggestion: add a dash on mayonnaise to the fritters at the end for extra flavour.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 530
% Daily Value *
Total Fat 13.4g21%
Total Carbohydrate 77.2g26%
Protein 21.7g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Zucchini and Corn Fritters
 3 Zucchini (grated)
 1 Carrot (grated)
 400 g Corn Kernels
 6 Spring Onion Sprigs
 1 ½ cups Plain Flour (possibly more if needed)
 2 Garlic Cloves (crushed)
 1 tsp Salt and Pepper
 1 Egg (beaten)
 3 tbsp Olive Oil
Black Bean Salsa
 1 Green Capsicum
 1 Red Onion
 1 tbsp Paprika
 400 g Italian Diced Tomatoes
 400 g Black Beans
 400 g Chickpeas
 280 g Fresh Spinach

Directions

1

Begin by placing grated carrot and zucchini in a large mixing bowl. Drain the corn kernels and add to the bowl.

2

Add chopped spring onions, garlic and salt and pepper. Add the flour and beaten egg, stir together until well combined. Allow to sit for at least 5 minutes while the flour absorbs the moisture from the zucchini (if mix is too runny and won't form into patties, add more flour).

3

Meanwhile, to make the black-bean salsa chop the capsicum into small cubes, dice the onion and add both to a medium sized bowl. Add the paprika, italian diced tomatoes, drained chickpeas and black beans, stir.

4

Bring a medium sized saucepan to a medium heat and add the black bean mix. Stirring occasionally until the mixture thickens, allow to simmer while you make the fritters.

5

In a large saucepan or electric frying pan, grease with olive oil and bring to medium heat. Scoop out a spoonful of mixture at a time and cook on the pan for approximately 3-5 minutes each side, until light golden brown.

6

Serve fritters with black bean salsa and a large handful of fresh spinach on the side.
Serving suggestion: add a dash on mayonnaise to the fritters at the end for extra flavour.

Zucchini and Corn Fritters With Black Bean Salsa