Zucchini & corn fritters with lemon yoghurt

Ingredients

Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

• Zucchini, raw, before squeezing250 g
• Canned corn kernels, drained160 g
• Eggs, raw edible weight without shell100 g
• Plain wheat flour65 g
• Spring onion, trimmed35 g
• Ground cumin2 g
• Iodised salt2 g
• Ground black pepper0.5 g
• Olive oil25 g
• Natural plain yoghurt150 g
• Lemon juice25 g
• Fresh mint leaves5 g

Method

1. Coarsely grate the zucchini, then wrap in a clean tea towel and squeeze firmly over the sink until it stops dripping freely. The listed 250 g is its weight before squeezing. Pat the drained corn dry and finely slice the spring onion.
2. Whisk the eggs in a bowl. Stir in the flour, cumin, salt and pepper until no dry flour remains, then fold in zucchini, corn and spring onion. The mixture should mound softly rather than run across the bowl.
3. Mix the yoghurt with lemon juice and finely chopped mint. Set aside in the fridge while the fritters cook.
4. Heat half the oil in a large non-stick frying pan over medium heat. Add four equal mounds of batter and flatten each to about 1 cm thick, leaving gaps. Cook 3–4 minutes per side until golden and cooked through, with no wet egg or flour mixture in the centre. Lower the heat if they colour before the middle sets.
5. Transfer to a plate, add the remaining oil and cook four more fritters with the remaining batter. Serve four fritters per person with half the lemon yoghurt. The eight-fritter yield is approximate: divide the batter evenly for consistent portions.

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