Veggie Fritters

Name: Veggie Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: South African
Ingredients: 40 g cheddar cheese, grated; 225 ml flour, sifted; 36 g (1 sachet) Knorr three cheese sauce; 2 eggs; 125 ml buttermilk; 30 ml fresh parsley, finely chopped; 1 avocado, finely diced; red onion, finely chopped; 2 tomatoes, finely chopped; lime, juiced; 1 small red pepper, diced; 500 ml frozen corn (thawed); 2 small carrots, peeled and grated; 2 medium baby courgettes (baby marrows), grated; 45 ml oil (for frying); 125 ml Parmesan cheese, grated; 1 ml Robertsons freshly ground black peppercorns

4 People
35 min.
easy

Using corn, marrows and carrots, create these tasty vegetable fritters and for extra flavour serve with a home-made salsa.

Ingredients

40 g cheddar cheese, grated
225 ml flour, sifted
36 g (1 sachet) Knorr three cheese sauce
2 eggs
125 ml buttermilk
30 ml fresh parsley, finely chopped
1 avocado, finely diced
red onion, finely chopped
2 tomatoes, finely chopped
lime, juiced
1 small red pepper, diced
500 ml frozen corn (thawed)
2 small carrots, peeled and grated
2 medium baby courgettes (baby marrows), grated
45 ml oil (for frying)
125 ml Parmesan cheese, grated
1 ml Robertsons freshly ground black peppercorns

Cooking Method

Mix all the salsa ingredients together in a bowl.
Cover and refrigerate.
Preheat oven to 160°C.
Using your hands, squeeze out excess moisture from baby marrow.
Place in a large bowl.
Add carrot, corn, red pepper, parmesan and cheddar.
Mix until well combined.
Stir in flour and the packet contents of the Knorr Three Cheese sauce.
Whisk eggs, buttermilk and salt and pepper together in a jug.
Add to vegetable mixture and mix until well combined.
Heat half the oil in a large, non-stick frying pan over medium heat.
Use ¼ cup as a measuring guide for the fritters when pouring the mixture into the pan.
Cook for 4 minutes each side or until golden and firm Transfer to a wire rack and keep warm in oven while cooking remaining fritters.
Serve with salsa and a generous grinding of Robertsons Black Pepper.