Zucchini and corn fritters

Did you know us Aussies eat 3.8kg of these green fruits per person a year? Check out one of our 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.