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Gluten-free Sweetcorn and Zucchini Fritters

Gluten-free Sweetcorn and Zucchini Fritters

Sweetcorn and zuccihini fritter with fresh rainbow veggies -

Serve 2

What you'll need:

150 g zucchini

1 clove garlic, crushed

1 small onion, finely diced

100 g canned sweetcorn, drained

1 egg, lightly beaten

10 g coriander leaves, finely chopped (alternatively, can also use parsley)

50 g chickpea flour

1 tsp baking powder

10 ml olive oil

Salt and pepper

What you'll need:

1. Wash zucchini and grate it into a bowl, lightly salt and set aside.

2. Heat a pan to medium heat and add olive oil. Saute the onion and garlic in the pan for 5 mins. Take the pan off the heat and set the onion and garlic aside in a bowl to cool.

3. Squeeze the excess water from the zucchini. And put it in a large mixing bowl. Then add the onion and garlic

4. Add the sweetcorn, egg, coriander, chickpea flour, baking powder, salt and pepper. Combine them well together. 

5. Heat the pan to medium heat again and add some more olive oil. Add a table spoonful of the fritter mix to the pan to cook. Flip over once lightly golden - roughly about 5-7 mins. Keep them warm while making the remaining fritters. 

6. Finally, serve with salad of your choice. I added shredded purple cabbage, cherry tomatoes, spinach leaves and Romanian salad leaves. 


Sweetcorn and zuccihini fritter with fresh rainbow veggies -
Linguine with Mushrooms & Artichoke

Linguine with Mushrooms & Artichoke