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A recipe from Simonn Hawke - Lolli Redini Restaurant
Sweet Corn & Zucchini Fritters with Trunkey Creek bacon, Waru Organic leaves & Lolli Redini dressing
INGREDIENTS
2 corn cobs
3 zucchini
1 bunch continental parsley
1 Spanish onion
1 cup self raising flour
2 eggs
1 1/2 cup milk
50 gm melted butter
1/2 cup grated parmesan
salt and pepper
METHOD
Make a batter with the flour, egg, melted butter & milk.
Add salt, pepper, parmesan, grated zucchini & corn kernels (cut off cob) plus finely diced Spanish onion and chopped continental parsley.
Rest for half hour.
In a fry pan melt a little butter & shallow fry fritters like you would pancakes then turn when golden brown.
Serve over mixed green salad leaves, with rashers of local bacon Dress with LolliRedini salad dressing.
Serves 6
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