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Spicy zucchini and corn fritters

An irresistible duo: these spicy zucchini and sweetcorn pancakes with aromatic “Green Goddess” herb dip are not only quick to prepare, they also taste simply delicious.


Leicht

30 min.

Vegetarian


Ingredients
Zucchini and corn fritters
220 g Zucchini
140 g Canned corn
80 g Flour
Spice mix, Mexican
Herb dip
20 g Coriander, fresh
10 g Mint, fresh
20 g Parsley, fresh
1 Spring onion
1 EL Lemon juice
150 g Sour cream
Preparation

Zucchini and corn fritters:
Roughly grate the zucchinis into a large bowl and season generously with salt. Add the corn kernels and fold in the flour, cornstarch and spice mix. Use the liquid from the zucchinis to make a batter.

Heat the fried olive in a frying pan over a medium to high heat. Pour in about 1 tablespoon of the batter and press down lightly. Fry for approx. 4-6 minutes, then turn and fry on the other side until golden brown and the edges are crispy. Serve immediately and enjoy with the dip.

Herb dip:
Place the coriander, mint, parsley, spring onion, lemon juice, olive oil and salt in a blender and puree. Fold in the sour cream and mayonnaise. Season with salt and pepper to taste.


Recipe properties

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