Zucchini Slice Fritters with Avocado Chilli Salsa
Cumin and smoked paprika fritters packed with kidney beans, corn, zucchini and cheddar, shallow-fried and served with a chunky avocado-chilli-lime salsa.
Directions
Sift flours into a bowl. Stir in cumin and paprika. Make a well.
Whisk egg and milk together in a jug. Gradually whisk into flour mixture to form a thick batter. Mash ½ of the kidney beans in a bowl. Add to batter with corn, zucchini, cheddar, chopped coriander and remaining beans. Season with salt and pepper. Set aside for 10 minutes.
Pour enough oil into a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Add ¼ cup batter to pan. Repeat 3 more times to make 4 fritters. Cook for 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fritters.
Meanwhile, make avocado chilli salsa. Place avocado, chilli, lime juice and coriander in a bowl. Toss gently to combine. Season with salt and pepper. Serve fritters with salsa, sour cream, salad leaves and coriander sprigs.
Cook's Note
Make the zucchini slice fritters with avocado chilli salsa (right) to the end of step 3. Store in an airtight container between layers of baking paper. Refrigerate for up to 3 days. Reheat in the oven at 180°C for 10 to 15 minutes or until warmed.