Smoked Zucchini Fritters

Ingredient

2 large zucchinis, grated
1 small can of corn kernels
2 tsp smoked paprika
200g of cooked quinoa
80g of cornflour
3 eggs
2 tsp sea salt flakes
Red Island Extra Virgin Olive Oil

To Serve:
Fried eggs
Crumbled feta
1 avocado, flesh removed and thinly sliced
Thinly sliced radishes
Fresh dill

Method

In a large mixing bowl add the grated zucchini, corn kernels, paprika, quinoa, cornflour, eggs and sea salt. Using a wooden spoon thoroughly mix the ingredients until everything is well combined.

Preheat a large non-stick frying pan over medium-high heat and allow to come to temperature for 3-4 minutes before beginning.

Add a good drizzle of Red Island Extra Virgin Olive Oil to the pan before adding a kitchen spoons worth of batter at a time until the pan is full. Cook each fritter on one side for 3-4 minutes or until golden brown before turning and cooking for a further 2-3 minutes. As each fritter is ready, place on a kitchen towel until all your batter is cooked.

Serve the fritters with any topping you desire however, my favourite is fried eggs with avocado and a radish, dill and feta salad.