Sweet Corn and Zucchini Fritters with Goat Salami and CC’s Tomato Chutney


Submitted by Matt Golinski | Print this page
A quick and simple dish that can be used for a great afternoon school snack or a quick bite when entertaining.

Sweet Corn and Zucchini Fritters with Goat Salami and CC’s Tomato Chutney

Serves 4

Ingredients:

2 cobs corn
250gm zucchinis, grated
2 spring onions, finely chopped
½ cup chopped parsley
100gm plain flour
2 eggs
2tsp ground cumin
2 tsp ground coriander
½ tsp tumeric
1 tsp salt
½ tsp black pepper
vegetable oil for frying
100gm Sothern Cross Smallgoods Goat Salami
1 jar CC’s Tomato Chutney

Method:

Cut the kernels from the cobs of corn and blanch in salted boiling water for 3 minutes. Drain and cool.  Mix the cooked corn with the zucchini, onion, parsley, flour, eggs, spices and salt until well combined.  Fry tablespoon amounts of the corn fritter mix in hot oil until crisp and golden.  Drain on absorbent paper.
Quickly fry slices of the goat salami and place on top of the fritters.  Top each fritter with a teaspoon of the tomato chutney.

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