Ingredients: |
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250g zucchini or carrot, grated
250g flour
1t baking soda
3 eggs, separated
250ml Anchor Blue Milk
2Tbsp melted Mainland Butter
3 Sweetcorn, cobs husks removed
150g MSR Feta Crumble
¼ c finely chopped mint
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Method:
Combine zucchini or carrot with 1t salt, and stand in a colander for 1 hour to drain. Rinse under cold water and squeeze out water.
Combine flour, soda and ½t salt in a large bowl. Combine egg yolks, Anchor Bluetop Milk and melted Mainland Butter, pour into dry ingredients. Whisk until smooth, rest for 30 minutes.
Add zucchini, corn kernels, MSR Feta Crumble and mint to the batter and mix.
Heat 3-4 Tbsp oil in frying pan and cook a spoonful of batter in batches until golden on each side.
Serve warm topped with spicy tomato sauce and crispy bacon.
Spicy Tomato Sauce
1 onion – finely chopped
2 cloves garlic - crushed
1x 440 can whole tomatoes
1t sugar
1t Worcestershire sauce
1t ground pepper
4T chopped parsley
Sauté onion and garlic in a little olive oil. Add tomatoes and simmer until reduced and thick. Stir in sugar Worcestershire sauce, pepper and chopped parsley.
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