Breakfast Fritters

Breakfast Fritters

{ THERE WON’T BE ANY LEFTOVERS WITH THIS VEGGIE-PACKED BREAKFAST }

Contributor: Rozas

{ INGREDIENTS }

2 cups grated zucchini

1 tsp salt

1/3 cup corn kernels

2 Tbsp Roza’s Gourmet Traditional Pesto

1 tsp crushed garlic

¼ cup ricotta or vegan cream cheese

1 tsp gluten free baking powder

¼ cup plain gluten free flour

Oil for frying

Roza’s Gourmet Tomato Chutney

Roza’s Gourmet Truffle Mayo

 

INGREDIENTS FOR THE MINTED PEAS:

1 tsp ground garlic

½ cup of gluten free chicken or vegetable stock

1Tbsp butter

1 ¼ cup of defrosted or fresh peas

½ cup mint leaves, picked

{ METHOD }

Fritters:

In a bowl, sprinkle the salt on the zucchini, mix through and set aside for half an hour.

Then rinse salt from zucchini, squeeze excess liquid out and discard.

Mix zucchini with the rest of the ingredients and set aside.

Heat oil in a frying pan and dollop spoons of fritter batter into the pan, cook in batches for 2 – 3 minutes either side, taking care not to burn.

Once cooked, drain on kitchen paper and set aside.

 

Minted Peas:

In a saucepan with a dash of oil, add the garlic to sauté for a minute, or until aromatic, but not burned. Add stock and simmer. Season to taste.

Whisk butter through the sauce and turn off the heat.

Gently fold in peas, coating well and allowing them to warm a little.

Fold mint through and serve alongside fritters. Mint wilts and becomes unpleasant when too much heat is applied, so don’t worry that the mint isn’t cooked, it will taste better this way.

Garnish with plenty of Tomato Chutney and Truffle Mayo and serve immediately.

Prep time: 
Cook time: 
Total time: 
+ 4 +

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Categories: BREAKFAST.