- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
These colourful fritters are filled with vegetables and goodness, so they’re a great way to sneak something healthy onto the kids’ plates.
Ingredients
- 420g can corn kernels, drained, rinsed
- 3 green onions, thinly sliced
- 1/3 cup grated extra-light cheese
- 1 cup plain flour
- 1 teaspoon Mexican chilli powder
- 3/4 cup reduced-fat milk
- 1 egg, lightly beaten
- Rice bran oil, for shallow frying
- Light sour cream, to serve
- Bottled salsa, to serve
- Fresh salsa (see note), to serve
- Baby spinach, to serve
- Roasted truss cherry tomatoes, to serve
- Lime wedges, to serve
Method
- Step 1Combine corn, onion, cheese, flour and chilli powder in a bowl. Add milk and egg. Stir to combine. Season.
- Step 2Heat oil in a large frying pan over medium-high heat. Drop 1/4 cup batter into pan, spreading to form a circle. Repeat to make 4 fritters. Cook for 2 minutes or until golden underneath. Turn. Cook for 2 to 3 minutes or until cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining batter.
- Step 3Serve fritters with sour cream, salsas, spinach, tomatoes and lime.
- Vegetarian
Nutrition
1868 kj
Energy
19.6g
Fat Total
6g
Saturated Fat
6.6g
Fibre
15.4g
Protein
56mg
Cholesterol
453mg
Sodium
48g
Carbs (total)
All nutrition values are per serve
Notes
Make your own fresh salsa by combining 1 diced cucumber, 1 diced tomato, 1/2 diced avocado, 1 sliced green onion, a squeeze of lime and coriander.
- Author: Kim Coverdale
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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