Ingredients
Gluten Free Corn and Zucchini Fritters with Chives
- 100 g tasty cheddar cheese, 2cm cubes
- 350 g zucchini, Cut into quarters
- 2 spring onions, Cut into 3cm pieces
- 1 handful fresh chives, Roughly chopped
- 2-3 sprigs fresh parsley, Leaves only
- 3 sprigs fresh dill, Tips only
- 270-280 canned sweet corn kernels, Drained and rinsed well
- 1 heaped tbsp Dijon mustard
- 2 eggs
- 150 g Gluten free self raising flour
- 1 level tsp Gluten Free Baking Powder
- 50-60 g Milk, of choice
- 1/2 tsp salt
- 1 pinch ground black pepper
- olive oil, for frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Add cubed cheese to the mixing bowl. Grate 3 Secs, Spd 9. Set aside in a separate bowl.
2) Add zucchini, spring onions, chives and parsley to the mixing bowl.
Chop 3 Secs, Spd 5. Scrape down sides and add extra time to chop if needed.
3) Add drained corn, dijon mustard, eggs, plain flour, baking powder, reserved cheese, milk, salt and pepper to the mixing bowl. Combine everything together for 20-30 Secs Spd 4
"Counter-clockwise operation" .
4) Remove mixture and add to a larger bowl. Place a large frying pan with some olive oil, over medium to high heat. Using a 1/4 measuring cup, scoop the fritter mixture into pan and cook for appx 3-5 mins on each side until golden brown, working in batches until all the fritter mixture is used. Transfer to a large plate lined with paper towel to drain excess oil.
Serve fritters with my chive cream (see recipe below) with some salad, or just on their own dipped into the chive cream, and or as a snack. These are great for lunchbox fillers too! They also freeze/defrost well.
CHIVE CREAM (Optional)
4 heaped tablespoons of sour cream
4 heaped tablespoons of mayonnaise
1 tablespoon of dijon mustard
small handful of chives, chopped finely
pinch of salt and pepper
Add everything into a small mixing bowl and mix together by hand, until smooth. Garnish with some extra chives and parsley (optional).
Method
Tip
You can also use regular self raising flour.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
JeffnJulie: Thank you so much for trying my recipe and your feedback, I'm really glad you enjoyed the fritters! Sorry to hear the chive cream lacked flavour for you, it's hard to give precise quantities when you just go by feel sometimes 😂
PS If you do happen to try it again, maybe increase the Dijon and Mayo, then season some more?! 😉
Easy to make and quite tasty. Chive cream didn't have much taste so we also served with chutney. Thank you for the recipe.
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