I can tell at a glance that it was Johanis rather than myself that took this picture – Johanis’ photographs are all ‘POW! ANGLES!’ and mine are more ‘Oh, here’s a thing I wanted to show you.’ Actually, taking these particular pictures was a traumatic experience, because we were both very hungry (verging on hangry), these fritters and salad were our dinner, and Johanis thought that none of the pictures he took were quite right. In the end I lost it and said, ‘NO MORE ANGLES! LET’S JUST EAT THESE MOFOS!’
And we did eat them, and they were good. These fritters are totally more-ish; it’s something in the combination of fresh and crunchy sweetcorn, soft and salty feta, and bright basil and dill. I’ve had several fritter-related disasters in my lifetime, but I promise you these are really easy. The zucchini helps to bind the mixture together really well (not to mention sneaking in extra veggies) without needing tons of batter, which helps with any issues with the mixture not cooking through or falling apart.
- ¾ cup of plain flour
- 2 eggs, beaten
- A splash of milk
- 2 zucchinis, grated
- 2 corn cobs
- 200g of feta, cubed
- A small handful of dill and basil, chopped
- Salt and pepper
- A knob of butter
- A splash of olive oil
- Sift plain flour into a large mixing bowl and add the eggs and a splash of milk. Stir the mixture until it forms a batter.
- Add the grated zucchini, cubed feta, and chopped herbs. Use a knife to remove the corn kernels from the cobs and add these as well. Mix together and season with salt and pepper. You can add another splash of milk if the batter seems too thick.
- Form the mixture into fritters (it helps if you have wet hands), place the fritters on a tray, and put them into the fridge for about half an hour to firm up.
- Heat the butter and the olive oil in a large frying pan until the mixture starts to foam. Add the fritters to the pan (in batches) and fry on each side on medium heat until golden-brown and cooked through (this can take up to 10 minutes).