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Recipe Of The Week – Baby Marrow & Corn Fritters

Baby Marrow  and Corn Fritters make great snacks but can also make a great addition to that weekend brunch. Here’s a recipe that will give you 8 large or 16 small fritters.

Ingredients

  • 160 ml Almond Breeze Unsweetened Almond Milk
  • 2 extra large eggs
  • 250 ml self raising flour
  • 125 ml fine cornmeal
  • 15 ml cornflour
  • 375 ml coarsely grated baby marrows
  • 375 ml cooked corn kernels
  • 3 – 4 spring onions, finely chopped
  • ½ red pepper, finely chopped
  • Zest of 1 lemon
  • 30 ml freshly chopped coriander
  • Salt and freshly ground black pepper to taste
  • Olive oil for frying

babymarrowfrittersFor guaçamole, combine the following:

  • 1 avocado, mashed
  • A few drops lemon juice
  • 15 ml Almond Breeze Unsweetened Almond Milk
  • Salt and freshly ground black pepper to taste

For tomato salsa, combine the following:

  • 1 tomato, finely chopped
  • 2 spring onions, finely chopped
  • 15 ml freshly chopped coriander
  • Salt and freshly ground black pepper to taste

A few sprigs of coriander for serving.

Instructions

  • Beat together the almond milk and the eggs.
  • Mix the dry ingredients together.
  • Add the almond milk mixture little by little to the dry ingredients and mix until smooth and well combined.
  • Add the baby marrows, corn kernels, spring onions, red pepper, lemon zest and coriander.
  • Season to taste.
  • Heat a little oil in a pan and drop spoonfuls of the mixture into the oil.
  • Cook for about 2 minutes on each side or until golden and cooked through.
  • Drain on absorbent paper.
  • Serve with guaçamole and tomato salsa.
  • Top with fresh coriander and serve with lemon wedges.

Almond Breeze

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