Ingredients
1 Chicken Thigh - Diced Small Or Minced About a Cup Of Corn Kernels - I used 2 corn cobs and cut the kernels off Few Basil Leaves 3 Spring Onions - Sliced 3 Zucchini - Grated 2 Eggs 1/3 - 1/2 Cup Flour 50g Goats Cheese or Feta (Optional) you can add any other cheese if you want or leave it out Salt & Pepper
Method Grate your zucchini and put them in colander in your sink with a sprinkling of salt, let them sit till you've done everything else. If you are using fresh corn cut the kernels off and put them in water to boil, I used the pan that I'd be using to fry them at the end to save on cleaning up. They only need a few minutes of cooking.
Go back to your zucchini, using your hands grab handfuls and squeeze them together, you need to remove all the moisture.
Once they feel pretty dry add them to a bowl with the chicken, corn, onions, basil, cheese s&p and eggs.
Stir everything together then slowly add the flour, you may not need to add the whole amount. You want enough flour to help everything stick together.
Because I made my mixture a few hours before I fried them, the batter got wet as more moisture was being released from the zucchini and that’s why I needed to use more flour.
About 1/3 of a cup of flour should be fine, you could always quickly test a small one to check that it doesn’t break up. To cook them add a little oil to a pan, have your heat on medium, drop spoonful’s of the mixture, be careful not to overcrowd your pan because they’ll spread a little.
Cook the fritters for about 2-3 minutes each side and until they're brown. You can test the first one to make sure the chicken is cooked.
Enjoy x
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