Zucchini and Corn Fritter

Prep Time
Cook Time
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Recipe: #34298

February 13, 2020

"From our weekday newspaper The West Australian and their healthy lunch box feature. Times are estimated. The serving size if for 6 serves - 3 fritters per person."

Original is 6 servings


  • Serving Size: 1 (421.7 g)
  • Calories 419.9
  • Total Fat - 25.8 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 474.5 mg
  • Sodium - 26444.6 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 5.1 g
  • Sugars - 4.9 g
  • Protein - 32.4 g
  • Calcium - 360.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Squeeze zucchini of excess liquid and place in a large bowl with capsicum, corn, spring onions, basil and cheese and season with pepper.

Step 2

Sift flour over vegetables then mix to combine.

Step 3

Pour milk into a jug and add eggs and whisk together with a fork and then add to the vegetables and stir well.

Step 4

Heat a large non-stick frypan over medium heat and spray liberally with oil; drop heaped tablespoons of mixture evenly spread around the pan and spread using the back of a spoon to 8cm diameter and cook for 2 minutes or until firm and golden.

Step 5

Flip and brown on reverse side for 2 minutes and then transfer to a plate, keep warm and repeat with remaining mixture.

Step 6

To make the salsa, combine capsicum with avocado, tomato, basil and lime in a medium size bowl.

Step 7

Divide between plates and serve with a stack of 3 fritter each.


No special items needed.

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