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Corn, Zucchini & Goats Cheese Fritters with Green Tahini Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Serves 3-4 people. 


Author: Claudia Brick
Ingredients
Fritters
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk, regular or plant-based works fine
  • 2 cups fresh raw corn kernels about 2 corn cobs (about 300g total)
  • 300 g coarsely grated zucchini 2 large/3 small zucchini (g) coarsely grated, salted 1 tsp salt, left in colander 10-20 min then squeezed. Ideally use a mandoline for this for a nicer texture, but a grater works too.
  • 1/3 cup finely sliced spring onions
  • 1/2 cup mixed finely chopped flat leaf parsley, mint & dill
  • 60 g soft goats cheese or chèvre like Merediths, if you are in Australia
Green Tahini Sauce
  • 1/4 cup tahini
  • 1/2 cup flat leaf parsley leaves
  • 1 garlic clove crushed
  • 2 tbsp fresh lemon juice
  • 1-3 tbsp water
  • salt to taste
Poached eggs
Avocado
Instructions

  1. Julienne (width-ways) or coarsely grate the zucchini and weigh out 300g (I got this with 2 1/2 small zucchinis). Put in a sieve or cheesecloth, add 1 teaspoon of fine salt and stir to combine. Leave to sit for 10-20 minutes while you make the fritter base and green tahini sauce - a fair bit of liquid will come out. Before adding to the corn, use your hand to squeeze any more liquid that you can out of the zucchini.

  2. To make the green tahini sauce, use a small food processor or blender to blitz together the tahini, parsley, garlic and lemon juice. Add water and blitz to desired to consistency (about 2 tablespoons for me). Add salt to taste. Set aside.

  3. Put a deep pot of water on to boil for poaching or soft-boiling the eggs.

  4. For the fritters: in a large bowl, combine the flour, baking powder, sugar and salt. Whisk in the eggs and milk until smooth.

  5. Add the fresh corn kernels, drained/squeezed out zucchini, spring onions and mixed herbs. Stir to fully coat.

  6. Add the goats cheese in big crumbles and barely stir to just combine (you don’t want them to break up too much).
  7. Heat a large pan (or two if you have them, to cook the fritters faster) over medium heat with a splash of olive oil. Dollop in spoonfuls of the mix and spread out with a spoon.

  8. Cook for 3-4 minutes on each side until golden and cooked through - you don’t want them to cook TOO fast/hot as the middle will not cook through properly.

  9. When ready to serve, poach or soft boil the eggs (see instructions above).
  10. Serve fritters on a base of green tahini sauce and top with a poached egg. Serve with avocado and a side of nice bread if you like.