Zucchini and Corn Fritter
Created by ImPat on February 13, 2020
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #34298
Ingredients
- 1 zucchini, grated medium size
- 1 1/2 red capsicums. small seeded and diced
- 400 gram corn kernels, reduced salt and drained
- 2 spring onions, chopped
- 1/2 cup basil leaves, chopped
- 1 cup cheddar cheese, reduced gat
- Pepper
- 1/4 cup self-raising flour
- 3 eggs
- 1/2 cup milk, low fat
- Oil spray, canola or olive
- SALSA (OPTIONAL):-
- 1/2 red capsicum, deseeded and diced
- 2 avocados, diced
- 1 tomato, large and diced
- 1 lime, juice of
- 1/4 cup basil leaves, chopped
How to Make
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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.
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Step 2: Sift flour over vegetables then mix to combine.
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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.
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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.
How to Make
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Step 5: Flip and brown on reverse side for 2 minutes and then transfer to a plate, keep warm and repeat with remaining mixture.
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Step 6: To make the salsa, combine capsicum with avocado, tomato, basil and lime in a medium size bowl.
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Step 7: Divide between plates and serve with a stack of 3 fritter each.