User Manual

25
Zucchini and Corn Fritters
Grill/Direct – Medium-High Heat
Equipment: Pulse™ Griddle
20 mins prep – 20 mins cook
Serves 6
Ingredients
Zucchini and Corn Fritters
1 ½ cups self-raising flour, sifted
1 cup milk
2 eggs, lightly beaten
2 corn cobs fresh, kernels removed
1 large zucchini, grated
3 spring onions, finely sliced
1 cup grated cheddar cheese
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Olive Oil
Salsa
½ red capsicum, seeds and stem removed
½ yellow capsicum, seeds and stem
removed
½ green capsicum, seeds and stem re-
moved
1 tomato
½ red onion, skin removed, cut into 1cm
rounds
1 lime, juiced
1 tablespoon mint, finely sliced
¼ teaspoon fine sea salt
Method
Turn on and preheat your Weber Pulse
for direct cooking over medium-high heat.
For the salsa, lightly coat the capsicums,
tomato and onion with oil, salt and pepper.
For the fritters, place the flour, milk and
eggs in a large bowl and mix with a whisk
until combined. Stir in the corn, zucchini,
spring onion and cheese. Season with salt
and pepper and mix well.
Once the barbecue has preheated, open
the lid and brush the cooking grills clean
with a Weber grill brush, then adjust the
control knobs down to ONE NOTCH LESS
THAN HIGH.
Grill the capsicums, tomato and onion
for 6 minutes, turning halfway through
and keeping the lid closed as much as
possible. Remove from the barbecue and
allow to cool.
Place the griddle in the centre of the
cooking grills and preheat for 10 minutes
with the control knobs on HIGH.
Once the griddle has preheated adjust the
control knobs to MEDIUM.
Lightly oil the griddle and spoon heaped
tablespoons of the mixture directly on to
it. Make sure a gap is left between each
fritter, so they do not touch.
Cook the fritters for 3 minutes a side or
until they have puffed up and are golden,
then remove from the barbecue
Roughly chop the grilled capsicum,
tomato and onion. Mix with the lime juice,
mint and salt. Serve with the fritters.