- 0:05 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This is a great meal for children and a snack or light meal for adults. You could also serve these fritters with grilled meat such as chicken breast for a main meal.
Ingredients
- 310g tin corn kernels, drained
- 150g zucchini, grated
- 2 eggs, lightly beaten
- 1/3 cup milk
- 1 cup self-raising flour
- 1/2 teaspoon ground cumin
- salt and cracked black pepper
- chopped tomato, to serve
- chopped avocado, to serve
- coriander leaves, to serve
Method
- Step 1Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.
- Step 2Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.
- Step 3Serve the cakes with chopped tomato, avocado, coriander leaves and sweet chilli sauce.
- Vegetarian
Nutrition
971 kj
Energy
4g
Fat Total
2g
Saturated Fat
10g
Protein
422.62mg
Sodium
4g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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