Zucchini Corn Fritters
Recipe thanks to Live Lighter
Ingredients
- 1 medium zucchini, grated
- 2 small red capsicums, seeded and diced
- 1 can reduced-salt corn kernels, drained
- 2 spring onions (including green tops), chopped
- ½ cup basil leaves, chopped
- 1 cup reduced-fat cheddar cheese
- Pepper
- ¾ cup self-raising flour
- 3 eggs
- ½ cup reduced-fat milk
- Olive or canola oil spray
Instructions
- 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 firm and golden. Flip and brown on reverse side for 2 minutes.
- Transfer to a plate, keep warm and repeat with remaining mixture.
Image
Zucchini corn fritters