Zucchini and Corn Fritters

• For the fritters
• 2 large zucchinis, grated and salted
• 2 eggs, lightly whisked
• 1 tbsp hemp seeds
• 1 tbsp flaxseed meal
• 1 tbsp nutritional yeast
• 1 cup corn kernels
• 2 garlic cloves, microplaned
• ½ cup all-purpose flour
• 1 tsp paprika, or to taste
• Salt & pepper
• 1 tbsp fresh basil, roughly torn
• Beetroot infused sour cream
• ¼ cup sour cream
• 1 baby beetroot
• 1 tbsp baby beetroot brine
• 1 bunch chives, finely chopped
• Salt and pepper, to taste
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This recipe is created by Chef Adrian Richardson for Tefal in partnership with #GoodChefBadChef. #GCBC2021

Grate zucchinis and place in a colander with a pinch of salt over a bowl. Leave for an hour to remove excess liquid. After an hour, squeeze out any excess liquid.

In a large mixing bowl stir all ingredients for the fritters until combined and let rest for 5 minutes.

Spoon mixture into fritters and place in a well oiled non-stick pan, patting down with a spatula.

Fry fritters for around 2-4 minutes or until golden on both sides, time will vary depending on the size of your fritters.

Place sour cream in a bowl and stir through roughly chopped beetroot, brine from beetroot jar and chives. Taste and season with salt and pepper if you wish.