March 27, 2007 4:29pm CST
Preparation Time 20 minutes Cooking Time 30 minutes Ingredients (serves 4) 2 potatoes (400g) 1 carrot (150g) 2 zucchinis (360g) grated 125g can corn kernels, drained 1 onion, chopped 1/2 cup (75g) self-raising flour 1/2 tsp salt 1/4 cup chopped continental parsley 3 eggs, separated 2 tbs olive oil Green salad and sweet chilli sauce, to serve Method Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine. Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture. Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes. Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat. Serve with green salad and sweet chilli sauce. Notes & tips Cooking with children should be supervised by an adult.
• United States
27 Mar 07
This is similar to something I experimented with one time. Yours is better seasoned. I mixed up this kind of batter, and then I "baked" it in my sandwich maker. Do you remember those? You can put two sandwiches in them, it bakes them on both sides, cutting them triangularly. I just put the batter in the triangle shaped cavities and sizzled them up quickly. It is a great way to use up the perpetual zucchini that gardeners often are rewarded with.