As everyone is cooking more these days, Rosie shows us how to create the perfect brunch experience at home with cafe-style (and healthy) zucchini and corn fritters topped with beetroot and sour cream dip.
Recipe by: Rosie Mansfield
Time: 30 minutes (plus 1 hour for zucchini)
For the fritters
2 large zucchinis, grated and salted
2 eggs, lightly whisked
1 tbsp hemp seeds
1 tbsp flaxseed meal
1 tbsp nutritional yeast
1 cup corn kernels
2 garlic cloves, microplaned
½ cup all-purpose flour
1 tsp paprika, or to taste
Salt & pepper
1 tbsp fresh basil, roughly torn
Beetroot infused sour cream
¼ cup sour cream
1 baby beetroot
1 tbsp baby beetroot brine
1 bunch chives, finely chopped
Salt and pepper, to taste
Grate zucchinis and place in a colander with a pinch of salt over a bowl. Leave for an hour to remove excess liquid. After an hour, squeeze out any excess liquid.
In a large mixing bowl stir all ingredients for the fritters until combined and let rest for 5 minutes.
Spoon mixture into fritters and place in a well oiled non-stick pan, patting down with a spatula.
Fry fritters for around 2-4 minutes or until golden on both sides, time will vary depending on the size of your fritters.
Place sour cream in a bowl and stir through roughly chopped beetroot, brine from beetroot jar and chives. Taste and season with salt and pepper if you wish.
This recipe is cooked using the Tefal Unlimited Non-stick Induction Crepe Pan.