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Zucchini and corn fritters

30 July, 2019
Zucchini and corn fritters

Did you know us Aussies eat 3.5kg of these green fruits per person a year? Check out one of tried and tested avocado recipes below.

6 servings | 10 serves of veg | 25m preparation | 20m cooking

Ingredients

  • 1 medium zucchini, grated
  • 2 small red capsicums, diced (put 1/3 aside for salsa)
  • 400g can no-added-salt corn kernels, drained
  • 2 spring onions, (including green tops),chopped
  • ½ cup chopped basil
  • 1 cup grated reduced-fat cheddar cheese (80g)
  • freshly ground black pepper, to taste
  • ¾ cup self-raising flour
  • 3 eggs
  • ½ cup low-fat milk
  • olive or canola oil spray
  • Salsa
  • 2 avocadoes, diced
  • 1 large tomato, diced
  • juice of 1 lime
  • ¼ cup chopped basil

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.

See full nutritional information for this dish at https://www.healthier.qld.gov.au/food/recipes/

See more healthy and delicious recipes on our blog.

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