Zucchini and Corn Fritter
Recipe: #34298
February 13, 2020
Categories: Dairy, Cheese, Cheddar, Vegetables, Corn, Entertaining, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini more
"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
Ingredients
Nutritional
- 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.
Tips & Variations
No special items needed.
0 Reviews
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