Zucchini and Corn Fritter

Prep Time
Cook Time
Ready In

"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 recipe yields 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 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.

Tips & Variations

No special items needed.

Tags : Lunch