Okay. I’m living with a cat at the moment, so you’re gonna get a few cat stories coming from me. “How does this relate to zucchini corn fritters?” I hear you ask? Well, it doesn’t quite frankly. But I’m doing it anyway.
I have the honour of living with my roommate’s cat Zuri. She’s an older lady cat, and can be very smoochy. On the whole she’s a wonderful, peaceful moggy, except… she’s got food security issues.
She gets fed two healthy meals per day – which she scoffs down without coming up for air. Despite this, whenever someone ventures into the kitchen she follows them around and screams at them as if the world is going to end. On a daily basis I get screamed at, I get glared at when I eat, and all of my kitchen movements are monitored as if she’s aviation security. If there is even the slightest morsel of food on offer, this cat’s gonna get it! And she ain’t fussy either. So far, she’s eaten peanut butter, Marmite (yeast spread), potato chips, egg white, broccoli, pancake, and, of course, fish of any description. The whole pancake thing is a bit weird, but I think broccoli takes the prize for most bizarre cat snack of the day. What’s up with that?!
She seems to get particularly excited about cans. All sorts of wonderful food surprises seem to come in cans, so she stalks them like a bad smell. So every time I go to make this zucchini corn fritter recipe and I get the can of creamed corn out of the pantry, I have miss moggy cat screaming my ears off.
I haven’t tried offering her creamed corn… I have a feeling that will go on the list.
Zucchini Corn Fritters
Ingredients
- 1 zucchini grated
- 100 grams sweet potato grated
- 1/4 onion grated
- 1 can creamed corn
- 1 flax egg pre-prepared
- 1/4 cup potato starch
- 1/3 cup brown rice flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- dash ground black pepper
- handful fresh chopped parsley
- 2 tbsp sunflower oil for cooking
Instructions
- Prepare a flax egg by adding 1 tsp ground flax seed to 3 tsp cold water and mix well. Leave in the fridge for about an hour before using.
- Grate the zucchini, sweet potato and the 1/4 of onion into a medium sized bowl. Add in the can of creamed corn and prepared flax egg and mix together thoroughly.
(*If you can find it, opt for a can of creamed corn that doesn’t contain the added sugar. The sugar isn’t necessary!) - Add the flours and the baking powder to the mixture, making sure everything is blended and mixed together really well. Mix in the salt, pepper and chopped parsley. I like to use a good dash of ground black pepper – but that’s because I really like pepper! Season to your taste.
- Heat the sunflower oil in a large frying pan on a medium heat. Once the pan is hot, scoop large spoonfuls of the mixture into the pan and allow to cook for about 5 mins on each side, until golden brown.
- Serve with homemade tomato salsa, or whatever takes your fancy!