Zucchini & Corn Fritters

Nut free
Vegetarian

Prep: 25 mins
Cook: 20 mins
Serves: 6

Ingredients

1 medium zucchini, grated
2 small red capsicums, seeded and diced
1 x 400 g can reduced-salt corn kernels, drained
2 spring onions (including green tops), chopped
1/2 cup basil leaves, chopped
1 cup reduced-fat cheddar cheese, grated
pepper
3/4 cup self-raising flour
3 eggs
1/2 cup reduced-fat milk
olive or canola oil spray
2 avocados, diced
1 large tomato, diced
juice of 1 lime
1/4 cup basil leaves, chopped

Variations

Use 4 cups (600g) of any combination of grated or diced vegetables including sweet potato, carrot, pumpkin, potato, peas, leek, English spinach, drained semi-sundried tomatoes or frozen diced vegetables.

Replace basil with herbs of your choice such as coriander, chives, parsley or thyme.

Serve fritters with tomato salsa, relish, tzatziki or yoghurt dressing.

Method

Squeeze zucchini of excess liquid and place in a large bowl with 2/3 of the capsicum and the corn, spring onions, basil and cheese. Season with pepper.
Sift flour over vegetables then mix to combine.
Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
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. Cook for 2 minutes or until firm and golden. Flip and brown on reverse side for 2 minutes.
Transfer to a plate, keep warm and repeat with remaining mixture.
To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
Divide salsa between plates and serve with a stack of 3 fritters each.

Nutrition information

	per serving	per 100g
Energy	1628.6 kj	543.4 kj
Protein	15.1 g	5 g
Fat, total	23.6 g	7.9 g
— saturated	6.8 g	2.3 g
Carbohydrate	26.3 g	8.8 g
— sugars	6.9 g	2 g
Sodium	466.2 mg	155.5 mg
Fibre	6 g	2 g