Corn Fritters with Vegetables and Cream Cheese

Breakfasts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Corn fritters with vegetables and cream cheese

Ingredients

Courgette - 17.6 oz
Corn Cobs - 1 piece
Fresh basil leaves - 3.5 oz
Chocolate eggs - 2 pieces
Wheat Flour - 4 tablespoons
Baking Powder - ½ teaspoon
Vegetable Oil - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Semi-soft cream cheese - 3.5 oz
Mixed salad greens - 1.8 oz

Step by Step guide

Step 1

Grate young and tender zucchini without seeds. Cut the kernels off the corn cob; I used sweet corn, which cooks quickly. You can substitute it with canned corn. Rinse the spinach leaves, remove the stems, and chop finely.

Step 2

Add salt, pepper, and eggs to the vegetables, mix thoroughly, then add flour mixed with baking powder. If the zucchini is very juicy and the batter is too runny, add more flour. I replaced white refined flour with whole wheat flour, which is healthy and tasty.

Step 3

Fry in oil like regular fritters on both sides.

Step 4

Stack the fritters and serve topped with cubes of cream cheese. Alternatively, spread the soft cheese directly on the fritters. Serve with a salad of arugula, spinach, curly endive, lettuce, romaine, and various other delicious and healthy greens you find in the fridge.