By Zoe from Little & Loved
These little morsels get devoured in minutes every time I make them for Max and Finn.
The batter, heavy on eggs, is packed with protein making them a wonderful and nutritious snack, lunch box filler or light meal and a wonderful way to pack in extra vegetables if you've come up short during the day! The creme fraiche creates a deliciously light and fluffy centre and makes them easy to throw together in minutes, without needing to separate and beat eggs or even sift flour.
I like to make a smaller, nugget size for the boys as they love finger food. They can also be made into a larger fritter, which Ben and I will often have with a salad for a quick midweek meal.
1 corn cob
1 large courgette
2 small spring onion
1/4 cup gluten free flour + 1/2 tsp baking powder if the gluten free flour mix doesn't have a raising agent
2 large free range eggs
3/4 cup grated cheese
4 tbp creme fraiche
extra virgin olive oil, for frying (or butter)
sea salt & pepper, optional seasoning
If you are making these to serve and enjoy as a family preheat the oven to the lowest heat setting to keep the fritters warm while making each batch.
Remove the raw corn kernels and scrape off excess juice (great for flavour!), grate courgette, finely slice spring onion and add vegetables to a mixing bowl.
Add flour and toss through the vegetables slightly before adding eggs, cheese and creme fraiche.
Mix well to combine, the batter should be lovely and thick so dollops can be dropped into a hot pan without spreading to thin. If required, add a little more flour to the mixture.
Heat frying pan over a medium heat and add enough extra virgin olive oil or butter to generously coat the base.
Having made these plenty of times I still like to do a test run to check the mixture and temperature.
Gently drop around a tablespoon of the mixture into the pan, leaving enough room between each nugget for a collision free flip.
When the bottom edges start to brown turn the nuggets and cook for a few minutes on the other side before placing on a plate with a paper towel. Keep in the warm oven if necessary.
Serve with a simple chunky salsa, diced avocado, tomato and cucumber with a squeeze of lemon juice, sea salt and black pepper.
Makes approx. 30 nuggets or 12 fritters. Can be eaten cold within a day and/or frozen.
Recipe & words by Zoe of the beautiful online store & blog Little & Loved.