Corn Fritter Veggie Stacks
Serves 8
Quick Dinners
Brunch
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
Saucy
An easy & simple holiday or weekend, vegetarian meal. Great for brekkie, brunch, lunch or dinner. These veggie stacks serve stacks of people!
Ingredients
- 1 cup milk
- 4 eggs
- 2 cups self-raising flour, GF option
- 3 x 420g tins corn kernels, drained
- 3 large zucchini, grated
- 1½ cups tasty cheese, grated
- 3 cloves garlic, peeled & finely chopped
- 2 tablespoons Dijon mustard
- salt & pepper, to taste
- ½ cup cooking oil
Veggie Stack Ingredients
- 200g fresh baby spinach leaves
- 2 corn fritters, per person
- 500g sweet potato chips, store bought or see recipe on Fullnest
- 1 cup tomato & onion relish, store bought or see recipe on Fullnest
- 1½ cups Greek yoghurt, seasoned with salt, to taste and 2 teaspoons of seasoning of your choice - I use Mingle Greek Garlic blend
- ½ cup of basil pesto, store bought or see recipe on Fullnest
- cracked pepper, to taste
Garnish
- 1 small bunch coriander/cilantro leaves/stems
- 2 lemons, cut into quarters
Cooking Steps
1
To make corn fritters
Whisk milk, eggs and mustard in a large bowl. Gradually add flour until mixture is smooth and well combined.
2
Stir sweet corn, grated zucchini & cheese, garlic and shallots, thoroughly combine. Season batter with salt & pepper, to taste.
3
Next, lightly oil a large non-stick frying pan with cooking oil. Place the pan on a medium–high heat. Using a deep spoon or ladle, scoop 3 to 4 scoops of batter into the pan. Repeat until all the mixture is cooked.
4
Cook fritters for 3-4 minutes per side, or until golden and cooked through. Spray pan with oil – repeat until all the batter is used.
Set cooked fritters aside on a large, flat tray … serve warm.
5
To assemble your veggie stacks
Assemble all the veggie stack ingredients, in above listed order, in 'Veggie stack ingredients' , on individual serving plates, giving each plate a large dollop of yoghurt, pesto and relish, or allow guests to assemble their own.
Garnish each plate with a stem of coriander and a lemon wedge.
Serve immediately ... enjoy with friends and/or family!