Indemic - Product Development, Taranaki, New Zealand


Corn, Coriander & Zucchini Fritters

I hope that wherever in the world you might be, you've had a wonderful start to 2016 and you're feeling rested and ready to welcome in a brand new year.  My family, friends and I were lucky enough to spend time on the banks of Lake Rotorangi, deep in the heart of Taranaki. Without power, we cooked with fire, bathed in the lake (or in the bath built into the deck overlooking the lake) and spent our days communing with nature in the best of company. While our surrounds were basic, the food was anything but. The job of watering and feeding the troops was overseen by Celine (camp mother), who is a formidable cook.  She whipped up great batches of breakfast whitebait fritters for the bleary-eyed masses, lovingly tended to great slabs of meat perfectly slow-cooked all day over hot coals and saw to the fact that vessels were never empty. Needless to say, it was a memorable way to see in the new year.    

With a long weekend coming up here in New Zealand I suggest you whip up these fritters and head back outdoors to soak up more of the summer sun (or better yet, cook them on the barbecue). The key to a good fritter is lots of texture and flavour bound together with as little flour as possible. These are just that; packed full of sweetcorn and flavoured with coriander and smoked paprika.  Serve with the nectarine and cucumber salsa and a salad for lunch or a light dinner. Happy New Year!

Makes 12 large fritters

3 cobs corn, husks removed
1 large zucchini (about 150g), coarsely grated
3 spring onions, sliced thinly on the diagonal
½ cup coriander, roughly chopped
100g feta cheese, crumbled
finely grated zest of 2 limes
3 eggs, lightly beaten
50g flour
½ teaspoon smoked paprika
olive oil for frying

Boil the corn in a saucepan of water for 2 minutes. Drain, cut the kernels from the corn and put into a large bowl along with the zucchini, spring onions, coriander, feta and lime zest.  Add the eggs and mix well before sifting in the flour and paprika, seasoning with sea salt and mixing again to combine.

In a heavy-bottomed frying pan, heat about 1 teaspoon of oil. Put large tablespoons of mixture into the pan and fry until golden, flip and do the same on the other side. Add a little more oil to the pan if necessary and repeat with the remaining mixture.  Serve with the nectarine salsa. 

Emma BoydComment