Zucchini & Corn Fritters

• Prep: 25
• 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
• 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

Method

1. 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.
2. Sift flour over vegetables then mix to combine.
3. Pour milk into a jug, add eggs and whisk together with a fork. Add to vegetables and stir well.
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. Cook for 2 minutes or firm and golden. Flip and brown on reverse side for 2 minutes.
5. Transfer to a plate, keep warm and repeat with remaining mixture.
6. To make salsa, combine remaining capsicum with avocado, tomato, basil and lime in a medium-sized bowl.
7. 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
Fibre	6 g	2 g
Sodium	466.2 mg	155.5 mg