Zucchini and corn fritters

Makes: 8
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


2 zucchinis, grated & liquid squeezed out
1 cup frozen or canned corn kernels
1 cup red capsicum, finely diced
4 eggs
½ cup grated Parmesan cheese
½ cup chopped, fresh dill
6 tbsp wholemeal flour
Olive oil spray
Minty yoghurt dip (see recipe)


Place the zucchini, corn, capsicum, eggs, Parmesan, dill and flour in a bowl. Mix well.

Spray a large fry pan with olive oil and heat over a medium heat. Working in batches, fill an ice-cream scoop (or large spoon) with the mixture and drop onto the pan. Flatten the fritters out slightly with a fork. Cook for approximately 4 minutes or until brown, flip and continue to cook until that side is brown and cooked through.

Serve with minty yoghurt dip.

serves of vegies in each serve of this recipe.

Recipe: Courtesy of thehealthylunchbox.com

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