Zucchini and corn fritters

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 4 to 5

Ingredients

• 1 onion
• 3 medium zucchinis
• 400g canned corn kernels (no added salt if available)
• 1 cup parmesan cheese (block or grated) (reduced fat if available)
• 3 eggs
• 1 cup plain flour (wholemeal if available)
• 1 teaspoon baking powder
• Pinch of pepper
• 2 to 3 tablespoons canola oil low-fat vanilla yoghurt
• 8 mint leaves

Steps

1. Peel the onion. Grate the onion and zucchini using a box grater. Squeeze out excess water using hands and place into a large bowl.
2. Drain the canned corn and add to the bowl with the grated onion and zucchini. Add eggs, plain flour, baking powder.
3. Grate the parmesan cheese if using a block and add to the bowl. Add pepper.
4. Mix everything together using a spoon until the flour and baking powder are mixed in.
5. Heat a large frying pan and add 1 tablespoon of oil. Wait until the oil sizzles a little, then add ¼ cup of fritter mixture to the pan cooking 3 fritters at a time (if there is enough room).
6. Cook the fritters for 3 to 4 minutes on one side and then using a turner or spatula, flip the fritters for a further 3 minutes or until golden brown.
7. Transfer fritters to a paper towel lined plate and repeat for remaining mixture. (The paper towel helps to soak up the oil).

Watch how to make it

videocam 0:38

This recipe was published in the Tucker Our Kids Love resource by the Aboriginal Lunchbox Connection program (2022), Central Coast Local Health District.