If you remember from last week, I shared my recipe for those pieces of fruit that have been sitting in your fridge for awhile. You know the ones, the ones where you ask yourself “what am I going to make with these?” Well, I had another case of that this week when my green grocer delivered zucchini’s instead of cucumbers.
And I was left with a heap of zucchini’s.
While trying to encourage my kids to eat their veges, I am forever trying to hide them. The most tiny piece of carrot in bolognese sauce, my Little E will find, and ask for it to be taken out.
Although these were not such a great success with her, because she could actually see green in her food, my little man loved them. And I demolished a few too many too!
Ingredients:
2 x zucchini’s
1/2 can of corn kernels (or fresh corn off the cob)
1 egg
1/2 cup plain flour
1/2 teaspoon baking powder
a dash of salt and pepper
Method:
♥ Grate the zucchini in a food processor. If you don’t have one, simply use a hand grater.
♥ Drain the excess fluid from the zucchini by putting the grated zucchini in a colander and pushing it down. You will be surprised by the amount of water that comes out. Do this for a couple of times until the volume reduces quite significantly and there is little water left.
♥ In a bowl, mix together the drained zucchini, corn, salt, pepper, egg, flour and baking powder.
♥ Heat a medium sized fry pan with a little oil. Spoon the mixture onto the pan and fry until golden on each side.
Alternatively, you could also put these in the oven. Just remember to flip over half way through cooking.
What’s on your weekend cooking menu?
p.s. This recipe was adapted from Smitten Kitchen
Linking up with Grace from With Some Grace
