Rejoice, Aussies! Spring has finally sprung, and what better way to celebrate than with some corn and zucchini fritters? A breakfast and lunch staple (okay, maybe even dinner, too), they’re easy to make and pack serious flavour. Not to mention, they’re an all round favourite with family and friends (and might even trick the kids into eating their veggies).
A recent study held by Roy Morgan revealed, “Between 2012 and 2017, the number of Australian adults whose diet is almost all, or completely vegetarian, has risen from 9.7% of the population (1.7 million people) to almost 11.2% (2.1 million).”
Vegetarian or not, we believe balance is the key to a happy and healthy lifestyle. Whatever you choose to make, these corn and zucchini fritters will be a great addition as a side or main dish. Add on a poached egg and some avo for brekkie, pair with a side salad and seared salmon for lunch, or simply enjoy on their own.
1 cup corn kernels
2 medium size zucchinis, grated
1 onion, finely diced
1 tsp. garlic, minced or finely chopped
1 tsp. lemon zest or juice
1 stick celery, finely diced
2 tbs. fresh chili, seeded and diced
½ cup fresh coriander, chopped
½ cup of gluten free self raising flour
2 eggs, lightly beaten
1 tsp. black pepper
1 cup of milk (or soya or rice milk)
This delectable recipe comes from lifestyle website hopewoodlifestyle.com and their new book Lifestyle – Hopewood’s Recipe to Wellbeing. The unique coffee-table book has over 100 healthy vegetarian recipes as well as advice on a myriad of topics, including detoxing, juicing, stress management and nurturing your body.
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