Corn and Pepper Fritters
These crispy, addictive corn and pepper fritters can be made with any vegetable combination as long as the vegetables are cooked. Zucchini and onion works well, as does broccoli, cauliflower and red peppers. It is a great way to get kids to eat vegetables and also makes a sensational first course.
1/4 cup (50 mL) cornstarch
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) chili powder
Freshly ground pepper to taste
1/2 cup (125 mL) cold water
1 cup (250 mL) fresh corn kernels (or defrosted frozen kernels)
1/4 cup (50 mL) diced roasted red pepper
Olive oil for frying
Combine flour, cornstarch, baking powder, salt, chili powder and pepper in a bowl. Slowly stir in water until mixture forms a batter. Add corn and red pepper and stir together.
Pour oil to a depth of 1/4 inch (5 mm) in a skillet over medium heat. Spoon 1 tbsp (15 mL) batter at a time into hot oil and fry the corn and pepper fritters for 1 minute per side or until browned, crisp and cooked through. Drain on paper towels. Repeat with remaining mixture.
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
The dressing for this simple, colourful pasta and tuna salad has a sweet-sour flavour, which perfectly complements the lightly cooked zucchini, tuna, sundried tomato pesto and pasta. »